Kettle Corn

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[vc_row][vc_column][vc_column_text]Kettle corn makes a wonderful snack for the whole family. Easy to make and utterly delicious, using coconut oil makes it an even healthier option for movie night! You can make it in large batches, since it will store for up to 3 days.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 10 servings
TIME: 10 minutes[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]

[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS

  • 1/4 vegetable, canola or coconut oil
  • 1/3 cup granulated sugar
  • 1/2 cup popcorn kernels
  • 1 or 2 teaspoons salt

[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]

Line your counter or a baking sheet with parchment paper. This is where you’ll lay the popcorn to cool after it is done cooking. Also set aside a piece of parchment paper to fit between the opening of the pot and the lid. This will keep your lid clean while the popcorn is cooking for easy clean up.

Add the oil to a large, non stick pot with a lid. Add in a few popcorn kernels, and turn the heat to medium high. As soon as the first kernels pop, you’ll know the oil is hot enough.

Add in the popcorn kernels and sugar. Put the lid on the pot, with a piece of parchment paper in between. Every 10 seconds, pick up the pot and shake it really hard for 3 seconds, then return it to the heat for another 10 seconds. Repeat this over and over until the popping noises slow. Remove the pot from the heat and pour the popcorn on the parchment paper. The whole cooking time is about 3 minutes.

Sprinkle the warm popcorn with salt and allow to cool for a few minutes. Leftovers will keep in an airtight container or ziploc bag for several days.

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