Our household is big on Football (and hockey, but that’s another story). During home games at our favorite stadium, several campus organizations make and sell kettle corn in huge kettles under a tent. The wonderful smell of fresh popped corn mixed with the caramelized sugar out in the fresh air draws a huge line of hungry fans. Eager to replicate the taste and smell (but not the line), we experimented quite a bit to perfect this recipe!
- 1/4 cup coconut oil
- 1/2 cup popcorn kernels
- 1/4 cup granulated sugar
- 1 teaspoon popcorn salt (finely ground salt)
Coconut oil adds nice sweet, nutty flavor to the popcorn. If you don’t have it on hand, feel free to substitute any other light cooking oil.
This is one popcorn recipe that must be made on the stove, in a large pot with a lid, or a Whirley Pop Popcorn Popper. Give the air popper the night off for this one!
Heat the coconut oil and 3 popcorn kernels in a pot or Whirley Pop Popcorn Popper over medium-high heat. When the 3 kernels pop, add the rest of the popcorn kernels and the sugar. Cover the pot, and shake (or stir) until popping slows down (usually about 2 minutes). If you are using a pot, try to leave the lid open a small amount to let steam escape. When popped, pour into a large serving bowl immediately, and sprinkle with salt to taste.