Kettle Corn with Coconut Oil – A *Good* Fat That We All Need More Of!

October 26, 2009 · 46 comments

kettle corn

Thank you Katie for getting me going on Kettle Corn!  She linked to this Kettle Corn recipe, but I’ve adapted it, of course…

popper Read here about the many benefits of getting more coconut into our diets, where to buy coconut oil, and where to find the popper

Kettle Corn

  • Add 1/4 c. coconut oil to your stove-top popcorn popper.
  • Now put in 3 kernels of popcorn and when those kernels pop you’ll know it’s hot enough – add 1/2 c. organic popcorn
  • Immediately toss 1 T. – 1/4 c. sugar on top – I used the 1/4 c. that the recipe called for, and then too late I saw that the amount of sugar in this recipe can even be cut to 1 T. and according to Katie it’s still really good!  (I used organic sugar – might try palm or coconut sugar next.  UPDATE:  here are some better, more natural sugar options!)
  • Stir continuously until all kernels are popped.  (Only takes a minute.)
  • Toss into a deep bowl (so you have room to move it around good), sprinkle with sea salt, and shake it around some for a few minutes so it doesn’t all stick together.

That’s it!  It’s much easier than caramel corn, and has much less sugar too, but is just as good…maybe better because of the tasty salty/sweet blend of flavors.

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  • { 45 comments… read them below or add one }

    1 Eileen October 26, 2009 at 9:43 am

    Sounds wonderful! Even thought the directions are simple, I am confused about one point: How do I stir the kernels until popped without having them pop all over the kitchen? Or did you mean stir them, put the lid on, and shake? Sorry to be so slow…

    Reply

    2 CHEESESLAVE October 26, 2009 at 10:07 am

    This looks fabulous. I’m going to try making it for my family. Seth will not eat coconut oil on the spoon or in coffee or anything else — but he will gladly eat popcorn made with coconut oil.

    I’m surprised you used refined sugar! Why not use maple syrup? I googled it and “maple kettle corn” is very popular.

    You know what else I think would be divine? Muscovado. This is my new favorite sugar. Remember how much you loved the palm sugar when you were here? Muscavado is like a brown sugar version of palm sugar. It tastes EXACTLY like brown sugar — except it’s even more rich and flavorful. And it’s darker in color than brown sugar.

    Here’s a recipe for kettle corn that uses refined brown sugar and vegetable oil (yuck). You could use muscovado more coconut oil or butter instead of the veg oil.

    Look at all the minerals muscovado has:

    http://en.wikipedia.org/wiki/Muscovado

    I have been using it to sweeten our oatmeal and it’s so yummy. You’d never know it wasn’t regular brown sugar.

    Now that I write this, I think I’m going to try sweetening my coffee with a little muscovado instead of stevia — see if I like it.

    And yes, I’m having my cup of coffee right now. It’s 7 am here in LA. Kate is snuggled up next to me. Wish you were here, Kel! Can’t wait to see you next month! :-*

    Reply

    3 CHEESESLAVE October 26, 2009 at 10:07 am

    OOPS I forgot to paste the link w/ the recipe I referred to:

    http://www.aliciakachmar.com/blog/life/homemade-kettle-corn-cheap-and-easy/

    Reply

    4 CHEESESLAVE October 26, 2009 at 10:09 am

    BTW I don’t use a popper for my popcorn. I just use a stainless steel stockpot with a lid. Works great!

    Reply

    5 emily October 26, 2009 at 10:46 am

    i also just have an All-Clad stainless pot, with a lid, so how would i stir it without getting popcorn popped at me? anyways, im gonna try it, with maple sugar or sucanat, and im going to add cashews!yummy! thanks for the idea Kelly!

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    6 Noelle October 26, 2009 at 10:48 am

    I’m glad Cheeseslave mentioned the stainless steel pot. I made stovetop popcorn for the first time last night and it was yummy…and EASY. Now to try kettle corn today! And I have a package of Muscovado in my pantry right now!

    Reply

    7 CHEESESLAVE October 26, 2009 at 10:55 am

    Eileen –

    You don’t have to stir the popcorn while it’s popping. Just put the lid on your pot, let it pop, and when the popping slows down, remove from the heat. If you wait until ALL of the kernels are popped, your popcorn will get too dark.

    Reply

    8 Soli October 26, 2009 at 10:59 am

    Anne Marie, where did you find the muscovado? Is there a store in your area that sells it or did you have to go online? And how was it in your coffee? :)

    I am definitely going to have to try this recipe. Started eating popcorn again recently and I still like to have sweets, so this may be a good way to get in the coconut oil.

    Reply

    9 CHEESESLAVE October 26, 2009 at 12:06 pm

    It was good in the coffee! But I still prefer stevia because I can make it more sweet and don’t have to use as much.

    I got it at Surfas Restaurant Supply/Gourmet Foods in Culver City (LA).

    They sell online here:

    http://www.culinarydistrict.com/Search?search=muscovado

    Wilderness Family Naturals sells it too:

    http://www.wildernessfamilynaturals.com/product/natural-sweeteners-granulated-sweeteners/MUSC1.php

    Reply

    10 Katie @ Kitchen Stewardship October 26, 2009 at 1:30 pm

    Glad to see it adapted for “real food”! Great Halloween treat!
    Thanks for the link – it was Sarah from Sarah’s Musings who gave me the idea though.

    Katie

    Reply

    11 CELLULITE ANALYST October 26, 2009 at 1:35 pm

    I started making stove top popcorn with a stainless steel pot of out necessity when I studied abroad in Tunisia. Move night just isn’t movie night without popcorn. My roommate and I had it down to an art form. If you shake the pot just right, you can get every kernel. I have to admit, though, I’m not a fan of kettle corn. My savory tooth beats out my sweet tooth every time. Lots of butter does the trick for me! Or maybe with a bit of seal salt and freshly grated hard cheese. Sweet popcorn is popular in the UK, though. It’s pretty much the standard at the movie theater unless you ask otherwise.

    Reply

    12 KitchenKop October 26, 2009 at 1:40 pm

    Hey fellow popcorn lovers!

    With regular popcorn you may not need to stir it as much, but with this I think you might really need that popper pictured above so the sugar doesn’t stick to the bottom…? And with regular popcorn it doesn’t leave as many kernels as I used to have at the bottom when using a big pot – doesn’t get too dark, either.

    Ann Marie, I used the organic sugar first to make sure it worked, and I actually think I want to try maple sugar next! I want to try Muscovado, too! (It sounds like I may have a new love…) I think maple syrup would stick to the bottom…maybe not.

    Kelly

    Reply

    13 Tami October 26, 2009 at 2:51 pm

    Oh my! I just made this with the maple syrup in the stainless steel stock pot. Haven’t tried to clean the pan yet but the popcorn turned out great! My hubby won’t do coconut oil either but he will devour it this way. The best thing is that we had gotten popcorn from our CSA, and even dried some ourselves from the garden but I hadn’t used it yet. Thanks to all who contributed!!!

    Reply

    14 Betsy October 26, 2009 at 7:52 pm

    Uh oh! I’m not sure I needed to see this recipe, lol. I do love popcorn!

    Reply

    15 Debbie October 26, 2009 at 9:06 pm

    I just found some moths and larvae in my organic popcorn :( (stored in a rubbermaid container) Is this just the cost of doing business with organic produce? Should I return or toss?

    Reply

    16 KitchenKop October 26, 2009 at 10:44 pm

    Debbie that is so sad! I’ve never had anything like that – has anyone else???

    Reply

    17 Dori October 27, 2009 at 4:16 am

    I had a major moth outbreak last spring, i had to toss everything not in glass screw top containers. Even though everything was in closed containers, only the mason type jars were not affected (I also tossed the non-mason containers!) I’m convinced the little monsters wedged themselves under the lids during the winter, because there were jars I hadn’t been in in months that they were in! ewe! The buyer at my coop advised me you can avoid this -if the larve came with the grain- by putting stuff in the freezer for 3-4 days.

    Reply

    18 Kimber October 27, 2009 at 2:34 pm

    I’m eager to try this recipe. I have four boys that can devour popcorn faster than I can make it!
    I don’t have a crank-top popper either, so I’m curious to hear how those braver than I am fare using a regular pan.

    Thanks!!

    Reply

    19 Shannon October 27, 2009 at 4:28 pm

    i make popcorn all the time for the kiddos as a snack in lieu of just about everything else….chips, crackers etc. which I try not to have around because they tempt me and I’m doing NO GRAIN right now. They like it with maple syrup, sprinkle of salt, and cinnamon. yummy!

    Reply

    20 Barbara October 27, 2009 at 6:52 pm

    Dori, I’m sorry to say the moth eggs come in on the grain pretty regularly. They don’t have to be able to get under the lid. I’ve heard that a few days in the freezer will take care of them. We’ve had some infestations in the past, and I hate to throw away the food! The freezer strategy seems to work. We’ve also used those sticky traps for any that might be in the cupboard itself.

    Reply

    21 Brenda October 27, 2009 at 8:49 pm

    Does the coconut oil change the taste? What are the advantages of coconut oil? I like the maple syrup idea, would you add that while its cooking?

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    22 Kyle October 27, 2009 at 9:54 pm

    I have to try this, how yummy! Except I don’t have a special stove popper. I’ll figure it out though.

    Reply

    23 KitchenKop October 27, 2009 at 10:40 pm

    Brenda, the coconut oil is a bit noticeable, but I love how it makes it taste! Benefits are listed in the post I linked to above.

    Tried it tonight with only 1 T. of sugar and Katie was right, it still tastes SO good!

    Kelly

    Reply

    24 Brandi October 28, 2009 at 9:24 am

    I also make my own popcorn but have never used coconut oil to make it. I do use coconut oil for all of my baking and even for my skin. I love that stuff!! I have been wanting to write a WFMW on coconut oil but just haven’t yet. Thanks for the tip!

    Reply

    25 Liz@HoosierHomemade November 5, 2009 at 7:59 am

    Yum! That looks great! My family would love it! Thanks for joining in the fun at the Holiday Food Fest!
    ~Liz

    Reply

    26 Ann Marie November 5, 2009 at 8:21 am

    My husband LOVES kettle corn!!! :)
    Thank you for sharing all the links for variations too!

    Reply

    27 Kim, The Food Allergy Coach November 5, 2009 at 8:58 am

    Great idea! I’m just getting into coconut oil.

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    28 Ann Marie @ CHEESESLAVE November 5, 2009 at 9:14 am

    Kelly – I tried this with honey & maple syrup. It was so delicious! I used about 1/4 cup total (combo of both).

    Reply

    29 Jenn November 5, 2009 at 8:28 pm

    Oooh what a creative idea, I love it! mmmm kettle corn….

    Reply

    30 Brian November 8, 2009 at 12:54 pm

    I love kettle corn, we get it every year at the local pumpkin patch. I’ve never thought to make it at home. Thanks

    Reply

    31 Kyle November 20, 2009 at 12:27 am

    Some people were like me and didn’t have a popper, so I decided to give this a try without a popcorn popper. I thought it would be worth the possible risk of having to scrape burnt sugar off the bottom and good news, I didn’t have to.

    I basically did what Kelly did, except I shook it, instead of stirring it. I’ll summarize what I did: I put the coconut oil in and heated with a kernal or two and waited for the kernels to pop, like you suggested. I like that idea. The kernals tend to be willful, so watch out.

    When it was heated, I put the rest of the popcorn in. At first I was afraid that it might all pop at once, but it didn’t. So after I put the popcorn in, I put one tablespoon of sucanat on top. Sucanat isn’t very exepensive, so that’s why I used it.

    Then I put the lid on and shook it around for most of the rest of the time. I think shaking helps to not burn the sugar and the popped corn. If you shake it around then you can pop almost every single kernal, which is nice.

    Anyways, it turned out pretty well. The sucanat melted into a sticky brown goo. I hate to describe it that way, since it sounds gross, but it was good. I think I’ll try it with a different kind of sugar next though. The kind you made looks better than mine.

    Reply

    32 Jen April 28, 2010 at 9:40 pm

    Where do you purchase organic popcorn? I would really like some and I’ve never seen it anywhere. Thanks!!

    Reply

    33 KitchenKop April 28, 2010 at 11:14 pm

    Hi Jen,
    I get mine in a 25# bag through a buying club, but you can also find it at health food stores. :)
    Kelly

    Reply

    34 Kelly October 23, 2010 at 8:17 pm

    oh my.
    So yeah.
    Kettle corn is just Fall in a snack to us. GOTTA have it.
    Going to make some now with…. bacon fat instead of coconut and rapadura or maybe maple syrup for the sugar… yummmmmmm

    Reply

    35 DeDe January 9, 2011 at 5:04 pm

    This is how I make it, but even easier – I add the sea salt to the oil in the beginning. Tastes great! Just the right balance. No need to ever stir the popcorn.

    Reply

    36 Barb April 12, 2011 at 7:07 pm

    Just make sure you only use organic corn. Most corn in the US in genetically modified, and that should be avoided. I bought some really fancy (and expensive) corn at the store to feed the raccoons outside, and they wouldn’t touch it! That’s scary to me. Animals mostly know to avoid Frankenfoods, but people aren’t in tune with nature as much. Be careful with any soy products also. Almost all are GMO. The more I learn about it, the more I can’t believe they aren’t illegal. GMO=toxic

    Reply

    37 KitchenKop April 12, 2011 at 7:09 pm

    Barb, I’d always bought organic popcorn just for this reason, but then someone was telling me that popping corn is completely different. Do you know if this is the same as far as GMOs?

    Thanks,
    Kelly

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    38 Heather December 12, 2013 at 8:13 pm

    To the best of my knowledge, there is no GMO popcorn in the foodstream at this time. There wasn’t GMO sweet corn until year before last. Popcorn is definitely a different breed from the sweet corn we eat at dinner, or the not sweet corn that is used in tortillas and such. Seed catalogs sell all 3.

    Reply

    39 AnnMarie Deis October 18, 2011 at 2:06 pm

    I have a KICKING recipe for caramel-pecan-coconut cheesecake bars that use condensed milk and I, too, wondered what it was. Here is what I found:

    http://en.wikipedia.org/wiki/Condensed_milk

    So there really is no good substitute for it, eh? I am bummed because I crave these bars every so often. :(

    Reply

    40 KitchenKop October 18, 2011 at 2:44 pm

    Somewhere on the blog there is a discussion about this in the comments, I think it’s here: http://kellythekitchenkop.com/2008/12/better-than-garretts-caramel-corn-and.html

    Kelly

    Reply

    41 Cindy November 26, 2013 at 11:35 am

    I tried coconut oil/chocolate popcorn last night – FABULOUS!!! LOTS of coconut oil so the popcorn was good and greasy when it was done – tossed it in a bowl with a mixture of 1 TB carob powder and 2 TB organic sugar. Oh my, it was good!

    Reply

    42 Carol H. August 18, 2014 at 4:51 pm

    I LOVE this technique! Instead of coconut oil, I use red palm oil to get that buttery taste. Don’t have a designated stovetop popper so I use a stainless steel, heavy bottom, pasta pot. My theory was the holes at the top would keep the popcorn from getting soggy. It works great but with 10 or so batches experience, I’d love to check out the whirly stirrer pot you recommend. My question is about cleaning it. With the kettle corn, I’m guessing you must clean the pot each time with soap and water to keep the sugar from burning the next time you use it. Do YOU wash after every kettle corn batch? How difficult is this to get totally clean? Any tips for this?

    Reply

    43 KitchenKop August 19, 2014 at 7:24 am

    Hi Carol,

    When making regular popcorn, I just rinse it out good with hot water. With kettle corn, yes, it needs to be washed more thoroughly.

    HOWEVER, the top comes off so it’s pretty simple anyway! :)

    Kelly

    Reply

    44 Sharon Mitas Abler via Facebook October 18, 2014 at 3:12 pm

    yes make it all the time

    Reply

    45 Kristine Struve via Facebook October 18, 2014 at 6:00 pm

    Just made some this afternoon. It was delicious.

    Reply

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