Kettle Corn
Servings 5 cups of popcorn
Equipment
- Large Saucepan with Lid
Ingredients
- 1 tbsp coconut oil
- ¼ cup corn kernels
- 2 tbsp white sugar double the sugar for an extra sweet batch
- Pinch of sea salt
Instructions
- Line a baking sheet with parchment paper.
- Heat the oil in a large saucepan over medium-high heat. Once the oil is HOT, add the corn kernels, sugar, and a pinch of salt. Stir to coat the corn kernels evenly.
- Place the lid on the large saucepan and shake the pan every 10-15 seconds until the corn starts to pop. Once the kernels start popping, shake the pan continuously and vigorously. Listen closely to the popcorn. When you hear the popping begin to slow, 1 to 2 seconds between pops, remove the pan from the heat. DO NOT wait for every kernel to pop or you'll burn the popcorn.
- Take the large saucepan off the heat and pour directly onto the baking sheet. Spread it out so it will cool–it will be a bit sticky.
- Let the popcorn cool for a few minutes, then pour into a serving bowl.
- Serve immediately. Eat & enjoy.