Thank you Katie for getting me going on Kettle Corn with Coconut Oil!
Recipe for Kettle Corn with Coconut Oil
- 1/4 cup coconut oil
- 1/2 cup organic popcorn
- 1 Tablespoon – 1/4 cup of your favorite natural sugar — organic sugar, palm sugar, or here are more natural sugar options
- Sea salt to your taste
Put the coconut oil into 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 the rest of the popcorn and pop ’til done. Immediately toss the sugar on top – I used the 1/4 cup at first, but now know that you can easily use only one tablespoon and it’s still really good! 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 this caramel corn recipe, and has much less sugar too, but is just as good…maybe better because of the tasty salty/sweet blend of flavors.