2-3 tablespoons coconut oil
1/2 cup popcorn kernels
1/4 cup sugar (maple, raw, organic sugar caramelize best)
a few pinches flaky sea salt
Place the oil, popcorn and sugar in a popcorn pot or a large, heavy bottomed pan with a fitted lid over a burner set just above medium heat. For a popcorn popper, stir the entire time until all kernels are popped. If using a regular pan, stir without the lid until the first kernel pops. Then place the lid on and shake the pan until the popping slows. You can also lift one side of the lid slightly and stir with a wooden spoon or spatula at an angle.
Pour popcorn into a large bowl. Sprinkle with sea salt and stir to break up any chunks. Allow to cool slightly before eating.
Makes 10 cups kettle corn.
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