Fun to make around the campfire after a day by the river or on the stovetop at home, this sweet and salty kettle corn is an absolute crowd-pleaser. Healthy virgin coconut oil adds a satisfying richness while a touch of sugar coats each kernel with a caramelized glaze. So good, you won’t miss the butter! Feel free to experiment with additional spices like smoked sea salt, cinnamon, curry, or Chinese 5 spice for a spicy kick.
Ingredients
¼ cup organic virgin coconut oil
½ cup organic popping corn kernels
1 tbsp organic sugar
fine sea salt to taste
Directions
Melt the coconut oil over medium-high heat in a large stock pot. Add the kernels and cover the pot with a lid. Be sure to shake the pot continuously over the flame to avoid burning. When the first kernel pops, add the sugar and cover the pot. Continue to shake the covered pot vigorously over the flame while the kernels pop. This will happen quickly! Once the popping slows down, remove from heat and keep covered until you no longer hear popping. Transfer your popcorn to a serving bowl and sprinkle liberally with salt and additional seasonings of your choice if you want to spice it up.
