Coconut Oil Kettle Corn

There are just a few days left for the State Fair of Texas. We actually visited this year – the first time I’ve been since I was a kid. It was fun – lots of things to see and do, and of course, tons of food to eat. Way more than anyone could possibly eat, much less afford. And if you’re following a gluten-free diet, there isn’t much that’s safe.

Good thing you can make a standard fair favorite at home! No, not Fried Thanksgiving Dinner (although that might be possible…). I’m talking about Kettle Corn – that deliciously salty-sweet, crunchy treat that’s so irresistible when fresh.

Sure, you can buy microwave kettle corn at the store, but it’s just not all that good. This version takes only the smallest additional effort, and it’s so worth it. Just a few ingredients in a pot, a few minutes over the stove, and a quick toss in a bowl, and you have a treat that will definitely be a favorite among kids and adults alike. It’s also an excellent, simple addition for a Halloween party snack table.

You could also fancy it up any number of ways. Toss a pinch or two of cayenne in, or cinnamon. Add peanuts or candy once you get to the stirring phase. I’d be happy with any of those variations – but the simple, basic recipe is always enough to make me happy. I’m sure you could also store the leftovers for the following day with ease, although I personally wouldn’t know. There’s never any leftovers to be had.

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Coconut Oil Kettle Corn (gluten-free, dairy-free, vegan)

3 T coconut oil (I used unrefined coconut oil)

1/2 c organic, non-GMO popcorn kernels

1/4 c granulated sugar

3/4 t kosher salt

In a 3-quart saucepan with a lid, add coconut oil, popcorn kernels, and sugar. Turn on to medium heat. Stir with a spoon until sugar and coconut oil starts to melt just a bit. Once everything starts to heat up, cover the pot and shake intermittently, popping the corn, until the popping slows to 5 seconds between pops. Remove the popcorn from heat and transfer it to a large mixing bowl. Immediately sprinkle the salt over and stir to coat the popcorn a bit more evenly with the melted sugar and salt. Serve.

Serves 2-4.

Comments

  1. says

    I’m a HUGE fan of kettle corn, & I actually was pleasantly surprised at how smooth the texture is when coconut oil is used, compared to other oils. It just gives it a rich, smooth flavor. Love that this recipe is super simple too!

    • altawrites says

      Janae – Thanks for sharing! I haven’t used anything else – I’ve used ghee when popping regular popcorn, but I prefer coconut oil here. :)

  2. says

    Kettle corn is one of my weaknesses! Fortunately, I’m almost never anywhere where fresh kettle corn is sold. so I can stay away from that kettle corn that contains all the “butter” and all the “sugar.” Now this kettle corn would be sooo much better for me! :-) Sharing on FB–thanks!

    Shirley

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