Coconut Kettle Corn

Kettle corn feels like a special occasion and no one will know how effortless it is to make at home! Using coconut oil, sugar and grated coconut gives this kettle corn a light taste of coconut once it has cooled. It tastes very natural and not overly 'coconutty'! Note about using Coconut Oil. It is an oil that should be used over medium heat. When used with high heat it will begin to smoke.

Course snack mix

Cuisine American

Prep Time 5

Cook Time 5

Total Time 20

Servings Aproximately 16 cups of Kettle Corn

Calories 170kcal

Author Toni Dash

Ingredients

¼ cup Coconut Palm Sugar
1/3 finely grated Coconut , unsweetened
1 teaspoon Kosher Salt
¼ cup Virgin Coconut Oil
½ cup Popping Corn

Instructions

Prepare a cooling space by laying parchment paper or wax paper on a counter top to spread the kettle corn.
In a small mixing bowl, combine the coconut sugar, dried coconut and salt. Mix well to combine.
Preferred Method: Using a Whirly Pop Popcorn Popper, add the oil and 3-4 kernels of popping corn over medium heat.
When test kernels have popped, add the ½ cup of popping corn to the popper. Pour the coconut-sugar mixture over the kernels, close the top and begin cranking the handle immediately. Within a few minutes the kernels will begin to pop and fill the popper.
Remove the popper from the heat, carefully pour the kettle corn from the popper onto the parchment paper. Spread to a single layer for cooling.

Notes

Alternative Method: a heavy pot with lid can also be used to make the kettle corn. It is important to continue stirring the corn while it is popping with the lid held slightly ajar. Take precautions to ensure not getting burned from the hot kernels popping.

Nutrition