Thursday, November 20, 2014

Kettle Corn

At our local Cedarburg, Wisconsin festivals, there is always a crazy cowboy making kettle corn. This salty-sweet treat is one of our favorite things to snack on at the festival.  Now the recipe has been perfected for you to make at home.


Kettle Corn

2 tablespoons coconut oil
1/2 cup popcorn kernels
3 tablespoons granulated sugar
1 teaspoon Kosher or sea salt
Whirley Pop Popper

Kettle corn cooks VERY fast. It is recommended that you read through the entire recipe prior to starting. Start to finish, this recipe takes about 3 minutes.

Place coconut oil into a non heated stove top popcorn popper.
Measure out the salt and sugar in one small bowl for later use (as you will not have much time at that point for measuring).

Turn stove on to medium-high and heat the coconut oil. Once the coconut oil is melted, add the popcorn seeds. Turn to coat seeds only once or twice.
When you hear sizzling, add sugar and salt mixture.
Start stirring fast with cover in place. Stirring fast with allow the sugar to coat the kernels but will not allow the sugar to burn.

Remove popcorn popper from heat when stirring is difficult.
Pour popcorn into a large bowl or onto a tray to cool.

Helpful Hints:
Do not make back to back batches of Kettle Corn in the stove-top popcorn popper unless you whip out the popper in between. We wipe our popper out with just warm water.

Keeps great for several days in air tight container or plastic bag.

Recipe also featured on Sustainable Blessings.

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