A simple, vegan alternative to traditional kettle corn. This coconut oil kettle corn will blow you away with its sweet-and-salty flavor and simplicity.
This may be the best popcorn I’ve ever tasted.
Sure, that Dorito flavored popcorn was delicious, but sometimes the flavor can be a bit overwhelming. Something with that much spice, salt, and heat does that. But the mild, sweet-and-salty flavor of this coconut oil kettle corn is perfectly balanced and not at all overwhelming.
To be honest, I’ve never actually thought to use coconut oil to make popcorn. I’ve always just used sunflower oil or safflower oil. But I figured since we we’re going for sweet, we might as well use coconut oil!
The thing is…coconut oil is actually great for popping popcorn in because it has a high smoke poaint. Meaning your kitchen won’t smoke up every time you want to make a stinking batch of popcorn! And that’s always a plus.
Oh, and not to mention how incredibly healthy coconut oil is for you. The health benefits of coconut oil include stress relief, cholesterol level maintenance, weight loss, boosted immune system, proper digestion and regulated metabolism (source). Sooo, yeah. Coconut oil here we come.
What really surprised me about this recipe was how EASY it was to create a tasty, healthy snack that everyone in my family would love. Speaking of my family, they went NUTS over this coconut oil kettle corn. And they didn’t leave any for me, so I had to make another batch.
I’m used to making popcorn 4+ times a week because it’s a cheap, healthy snack that everyone will eat. So making it with coconut oil and pure cane sugar every once in a while couldn’t hurt.
I get the feeling you guys are going to love this kettle corn as much as me and my family do. It makes a great holiday snack (especially if you mix it with pretzels—YUM!) and only takes 5 minutes to cook. No preparation required!
Here’s the recipe:
- ¼ cup organic coconut oil (where to buy)
- ½ cup organic popcorn kernels (where to buy)
- ¼ cup unbleached pure cane sugar
- ¾ teaspoon kosher salt
- Heat the coconut oil in a large, heavy-bottomed stock pot over medium heat until sizzling. Pour in the popcorn kernels and sugar and stir.
- Place a lid on the pot and shake constantly, until all of the popcorn has popped.
- Remove the pan from heat, pour the popcorn into a large bowl and sprinkle with salt. Enjoy!
I make kettle corn often, and I can’t wait to try it with coconut oil! If you have the space in your kitchen I would recommend getting a whirley popper, it makes great popcorn every time and nearly every kernel pops.
I’ll definitely check that out! Thanks for the suggestion.
This looks very yummy! I make my popcorn with coconut oil also, but have never made it into kettle corn. Guess I will be trying that next time!
Love this healthy alternative, Margaret. It seems that coconut products are taking over the world, lol. I certainly notice the benefits of coconut milk in my smoothie each morning. Great recipe!
Thanks Robyn! I’ve been adding coconut milk to my smoothies as well—love it!
I’ve never thought of using coconut oil either but it’s such a good idea!! And so much healthier than butter (or pancetta fat which is what I used in one of my recipes). I am definitely going to try this out!
Thanks Michelle! I love using coconut oil for popping popcorn, mostly because of how much healthier it is to use than butter. I hope you enjoy the popcorn!
This was fantastic! I made up two batches for the family after a failed attempt at gluten free dumplings on stew and I was redeemed, thanks. I’ve tried it in the past with my large cast-iron dutch oven, but I haven’t had success. This time I did it in a steel soup pot with a heavy bottom. Much better and less of a workout for my arms
This sounds yummy….I love using coconut oil to make popcorn but haven’t tried it with the sugar….I’m sure my son will LOVE!
Sounds Yummy! Can’t wait to try it.
I hope you love it!
My popcorn-loving crew will love this!
found you at On Display Thursday
Thanks Audrey!
I’m loving this recipe Margaret!! Kettle Corn is actually the only kind of popcorn I like, so obviously I was excited to see this post. I like that you used coconut oil because it is a much healthier alternative, and does wonders for your skin too!
Oh my!! I couldn’t believe how how tasty this recipe was. It was incredibly difficult to use restraint and stop eating. It retained the light and crispy texture of boardwalk kettle corn. Yum!