Sticking with my theme of healthy fair foods I came up with another super easy and fun recipe for kettle corn that is literally the best! Behind funnel cake and turkey legs popcorn was a close third.
Popcorn is such a fun treat to walk around with as you enjoy the brisk fall weather. Plus, popcorn is good any time of the year.
Enjoy this recipe at your next movie night, game night, or even just a regular night after work. It is super tasty and once again, not super sweet and is a great vegan treat.
You won’t believe how quick and easy it is make this kettle corn popcorn. The best part is that no special equipment is required!! And, by substituting healthy coconut oil, and coconut sugar you can have a healthy, whole grain, sweet and salty snack to enjoy guilt-free.
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Kettle Corn Recipe
You will need the following ingredients:
- 3 tablespoons unrefined coconut oil
- 1/2 cup popcorn kernels
- 1/4 cup coconut sugar
- 3/4 teaspoon salt
- Parchment paper
Kettle Corn: Directions
- Line a baking sheet with parchment paper and set it near the stove. You’ll pour the popcorn onto this to cool.
- In a small bowl, stir together the coconut sugar and salt. You’ll also want to measure out the kernels so that both of these will be ready to add when the oil gets hot.
3. Next, measure the coconut oil into a large 4-quart sauce pot with a lid and drop 3 kernels of popping corn into the oil. These three kernels will let you know when the oil is hot.
4. Cover with the lid and set over medium-high heat.
5. When you hear one of the kernels pop, uncover the pot and pour in the rest of the kernel and sugar/salt mixture.
6. Quickly stir everything together to coat the kernels and replace the lid.
7. Shake the pan occasionally as the popcorn starts to pop, and then more frequently and vigorously as the popping increases.
8. Rest the pot on the burner every few seconds to maintain the heat.
9. Listen closely – when you hear the popping being to slow to 1-2 seconds between pops, remove the pan from the heat. *Don’t wait for the popping to stop completely or you’ll burn the popcorn.* Total popping time on my stove was about 4 minutes.
10. Immediately after removing from the heat, uncover the pot, give the popcorn a quick stir, and then pour it onto the prepared baking sheet. Use a spoon to spread the popcorn into an even layer to cool.
11. Let the kettle corn cool for at least 5 minutes to allow the popcorn to crisp up.
12. Eat immediately or store in an airtight container for several days assuming it’ll even last that long!
13. Lastly, start cleaning the pot as soon as you dump out the popcorn by filling it immediately with hot water. The sugar comes off extremely easily if you just let it sit for a few minutes.
Coconut sugar can be substituted on a 1:1 basis with regular sugar.
Coconut sugar is naturally low on the glycemic index (GI about 35), unrefined and high nutrient – a healthy alternative to high fructose sweeteners and processed cane sugars; Gluten free and Kosher.
Coconut Palm Sugar has a soft caramel flavor, similar to light brown sugar; The addition of vanilla adds rich elegance, perfect for baking.
The brand that I used is 100% produced by smallholder farmers on the islands of Java, Indonesia; Coconut palm trees support rain forest ecosystems and biodiversity, and are reported to be the most sustainable source of sugar on the planet.
I hope you enjoy all of these yummy fall fair recipes. Enjoy Pinchos or Puerto Rican Kebabs, Apple Funnel Cake Fritters and this yummy healthy kettle corn. If you try any of these recipes, I’d love to hear and see how they turned out for you!