Coconut Kettlecorn

I love kettlecorn.  Sweet, salty, and crunchy, it covers all the cravings without being too heavy.  The only problem is many commercial kettlecorn varieties contain too much refined sugar, unhealthy fats and an overload of salt.  Which is why I chose to make my own lower glycemic version at home!  I use healthy fats in the form of unrefined coconut oil, and coconut sugar that won’t spike the blood sugar like refined sugar does.  This coconut sugar also gives it an almost caramelly quality that is delicious as well!  You can feel good about enjoying this treat, while also getting the benefits of the fiber in the popcorn.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4 Servings | Prep Time: 1 minutes | Cook Time: 6 min | Ready in: 10 min

Ingredients

• 1/4 cup unrefined coconut oil
• 1/3 cup popcorn kernels (in bulk)
• 1/4 cup coconut sugar
• 1/2 tsp sea salt

Instructions

Line a baking sheet with foil or parchment and set it near the stove. Set the corn kernels, sugar and salt nearby. Place the coconut oil in a large pot with a lid (4 quarts). Put a few corn kernels of corn in the pot (they will let you know when it is hot by popping). Cover the pot with the lid on medium heat. When you hear a kernel pop, add the rest of the kernels, sugar and salt. Stir everything together to evenly distribute. Then cover with the lid. Shake the pan when the kernels start to pop, and more frequently as the popping increases (you don’t want them to burn). When the popping slows to 1-2 seconds in between, remove the pan from heat, and immediately pour out onto the parchment. Let cool a few minutes before enjoying. You will want to clean the pan you used immediately with hot water so that the sugar does not harden and make it harder to clean.