Coconut oil is a fantastic choice for popping corn due to its high smoke point, which allows it to withstand the high temperatures needed for popping without burning. Additionally, it adds a subtle coconut flavor that complements the sweetness of the kettle corn without being overpowering. Even if you’re not a fan of coconut, you’ll likely enjoy the taste of kettle corn made with this oil.

Benefits of Coconut Oil

High Smoke Point: Ideal for high-heat cooking.
Healthy Fats: Contains medium-chain triglycerides (MCTs) which may help boost metabolism and provide quick energy (Oh Sweet Basil).
Flavor: Adds a light, pleasant taste to your snacks.

To create this delicious kettle corn, you will need the following ingredients:

3-4 tablespoons coconut oil
1/2 cup popcorn kernels
1/4 cup granulated sugar
1 teaspoon vanilla extract (optional)
Salt to taste

Step-by-Step Instructions

Prepare Your Equipment: You can use a Whirley Pop popcorn maker or a large, heavy-bottomed pot with a lid. Ensure your pot is at least 3 quarts in size to allow enough room for the popcorn to expand.

Heat the Oil: Place your popper or pot over medium to medium-high heat. Add the coconut oil and a few popcorn kernels. Cover the pot and wait until all test kernels have popped. This indicates that the oil is hot enough.

Add the Kernels: Once the test kernels have popped, add the remaining popcorn kernels to the pot. Stir them to coat with the oil.

Add Sugar and Vanilla: Quickly sprinkle the sugar and vanilla extract (if using) over the kernels. Cover the pot and begin stirring continuously to prevent the sugar from burning.

Pop the Corn: Keep stirring as the popcorn begins to pop. This will ensure even popping and prevent any kernels from burning. Continue until there are 1-2 seconds between pops.

Cool and Season: Once popping slows, remove the pot from the heat. Pour the kettle corn onto a rimmed baking sheet to cool slightly. Sprinkle with salt to taste and toss to combine.

Serve and Enjoy: Let the kettle corn cool completely before serving. Store any leftovers in an airtight container for up to a week.

Avoid Burning Sugar: Start with hot oil to minimize the time the sugar is in the pan. If you’re using a pot, shake it often to distribute heat evenly (Baking Mischief).
Watch for Unpopped Kernels: Be cautious of unpopped kernels as they can be hard on teeth. It’s best to sift through the cooled popcorn before serving (Baking Mischief).

Making kettle corn at home with coconut oil is not only easy but also a healthier option compared to store-bought varieties. The combination of sweet and salty flavors, along with the subtle hint of coconut, makes this snack irresistible. So next time you’re planning a movie night or just want a tasty treat, try this coconut oil kettle corn recipe. Enjoy the delightful crunch and flavor while knowing you’ve made a healthier choice for your snacking pleasure!