Really I should be calling this Gini-Chad kettle corn for it was Gini who so graciously gave Trina and I the majority of her buckets of wheat and corn that she does not want to take in her upcoming move. Thank you Gini! We have love loved having you as a neighbor…Dakota and Wookie too…we will miss you terribly but are so happy that you will not be far! And it was Chad that introduced us to homemade kettle corn at last year’s edition of Bear Lake. You inspired us!
The kiddos have been missing popcorn, but I’ve not wanted to give into the microwave, bound and determined to find a healthier-less expensive solution. The beauty with this recipe is that anyone really can make kettle corn at home. All you need is a soup pot, good oil, corn, and some sugar.
I’ll warn you that I burnt the first batch because while the corn began to pop I turned to put out a “kiddo fire” of sorts and was not paying attention to my corn-popping job. It is one of the easiest and quickest snacks to make and along with dry rolled-oats and raw sugar, the kiddos’ summer fav to be sure. 🙂
large stainless steel pot (or a la crueset would also work beautifully)
1/4 cup coconut oil
1/8 cup raw sugar
1/2 cup corn kernels
1/2 tsp sea salt
- Warm coconut oil in pot at medium heat.
- Add 3 corn kernels. Once they have popped you know your oil is hot enough and you can add the raw sugar. Let it heat for a minute or two…slightly dissolving.
- Add remaining corn kernels. Once they start to pop, removed from heat, shake a few times and return to heat. Repeat until popping has stopped. (Shaking and even stirring will help you avoid burning the corn). Remember it happens quite fast. No time for multi-tasking! 🙂
- As soon as you’ve removed it from the heat, transfer popcorn into another bowl…so not to over-cook or burn. Salt to your taste and enjoy!