Friday, May 18, 2012

Kettle Corn


  • 1/3 cup coconut oil
  • 1/4 cup sugar
  • 1/2 cup popcorn kernels
  • Salt to taste
Over a medium-high flame, heat the coconut oil in the bottom of a heavy 3-quart saucepan. Sprinkle in 2 or 3 popcorn kernels. When the kernels pop add the sugar, and swish in a circle until almost melted, then the remaining popcorn. Cover with a good lid. Shake the pan over the heat while the popcorn pops. When the popping stops, remove the pan from the heat. Immediately pour the hot popcorn into a bowl. Try to remove any old maids with a spoon or fork. The popcorn will be hot and sticky so be very careful not to burn yourself. The popcorn should be lightly coated with a beautiful amber caramel. Salt the kettle corn to taste and serve to thankful recipients. Makes a large bowlful.

This is an excellent recipe. I've changed it from the original which doubled the sugar.  It has become a family favorite and well loved by anyone we make it for.

***note...  I've tried doubling the ingredients but it tends to burn before all the kernels are popped.  I just do a batch and reload the pan immediately if we want tons.

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