Crispy Kettle Corn with Coconut Sugar

Growing up, movie theater kettle corn was my weakness. I’d beg my parents for that big paper bag of sweet and salty goodness every time we went to see a film. But the pre-packaged stuff from the store never quite hit the spot, and I assumed making it at home would be too tricky.

Turns out, I was wrong about homemade kettle corn being difficult. The secret isn’t fancy equipment or hard-to-find ingredients – it’s just about timing and using the right sugar. That’s where coconut sugar comes in. It gives you that same sweet crunch you remember from the movies, but with a slightly deeper flavor that makes it even better than the original.

What Kind of Popcorn Kernels Should I Use?

When it comes to popping corn at home, you’ll find a few different types of kernels at the store – yellow, white, or even multicolored varieties. Yellow kernels are the most common and tend to pop up bigger and fluffier than white kernels, making them perfect for kettle corn. Most grocery stores carry brands like Orville Redenbacher or Jolly Time, but you might also spot some premium or organic options in the natural foods section. Just make sure your kernels are fresh since older kernels can have trouble popping and leave you with too many unpopped pieces at the bottom of your pan. A quick tip: store your kernels in an airtight container in a cool, dry place to keep them fresh and ready for popping.

Options for Substitutions

This simple snack recipe can be adapted with a few easy swaps if needed:

• Coconut oil: You can swap coconut oil with any neutral-flavored oil like canola, vegetable, or even light olive oil. Just make sure to use an oil with a high smoke point since popcorn needs hot temperatures to pop properly.
• Coconut sugar: Regular brown sugar works great as a substitute, or try maple sugar for a different twist. Keep in mind that white sugar can burn more easily, so if using it, lower your heat slightly and watch carefully.
• Pumpkin spice blend: No pumpkin spice? Make your own by mixing cinnamon, nutmeg, and a tiny pinch of ginger and cloves. Or try just cinnamon alone, or experiment with other spices like apple pie spice or plain cardamom.
• Popcorn kernels: Any brand or type of popcorn kernels will work here – white or yellow varieties are both fine. Just avoid using microwave popcorn bags as they already contain added ingredients.

Watch Out for These Mistakes While Cooking

The biggest challenge when making kettle corn is burning the sugar – once it starts to caramelize, it can go from perfect to scorched in seconds, so keep the pot moving constantly and listen carefully for when the popping slows down. A common mistake is adding the coconut sugar too early, which can lead to burning – wait until you hear the first few kernels pop before sprinkling in the sugar and spice mixture. For the fluffiest results, avoid lifting the lid while cooking (even though it’s tempting!) as this lets out the steam needed for proper popping. To prevent any unpopped kernels from ruining your treat, give the pot a good shake every 15-20 seconds during cooking, and remove it from heat as soon as the popping slows to about 2 seconds between pops.

What to Serve With Kettle Corn?

This sweet and spiced kettle corn makes a perfect snack for movie night or casual get-togethers! Since it’s already a complete snack on its own, I like to serve it with some fun drink options like hot apple cider, which goes great with the pumpkin spice flavors, or a creamy hot chocolate for extra coziness. If you’re hosting a movie night, you might want to put out some other munchies too – I find that a mix of salty snacks like pretzels or mixed nuts creates a nice balance with the sweetness of the kettle corn. Just remember to serve it while it’s still warm and fresh for the best taste!

Storage Instructions

Keep Fresh: Once your kettle corn has completely cooled, pop it into an airtight container or zip-top bag. It’ll stay crunchy and sweet at room temperature for up to 3 days. Just make sure to keep it away from humidity to prevent it from getting stale or sticky.

Pack: This kettle corn makes a great on-the-go snack! Pack individual portions in small bags or containers for easy grabbing. If you’re packing it for lunch boxes or picnics, try to eat it the same day for the best texture and flavor.

Note: I don’t recommend freezing this kettle corn since the coconut sugar coating can get a bit weird in the freezer. Plus, it’s so quick to make fresh that there’s really no need to make it too far ahead!

Preparation Time	5-10 minutes
Cooking Time	10-15 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 5-7 g
• Fat: 20-25 g
• Carbohydrates: 60-70 g

Ingredients

• 2 teaspoons coconut oil
• 1/4 cup organic popcorn kernels
• 2 tablespoons coconut sugar
• 1/2 teaspoon pumpkin spice blend

Step 1: Prepare Coconut Sugar Mixture

In a small mixing bowl, blend together coconut sugar and pumpkin pie spice.

This ensures your seasoning is pre-measured and ready to use when your popcorn is hot and fresh.

Set this mixture aside for later use.

Step 2: Pop the Kernels

Using a sturdy pot with a lid, melt an adequate amount of coconut oil.

Add the popcorn kernels to the pot, then swiftly cover with the lid.

Adjust the heat to somewhere between medium and medium-high.

Avoid using full heat to prevent burning the popcorn and causing the oil to smoke excessively.

Keep pot holders handy in case the pot needs to be handled with care.

Occasionally, shake the pot over the heat to ensure even popping without burning the kernels.

Step 3: Finish Popcorn and Coat with Sugar Mixture

Once the popcorn kernels have finished popping, keep the lid on and remove the pot from the heat.

Carefully remove the lid and quickly introduce the prepared coconut sugar mixture.

Stir with a wooden spoon, ensuring the popcorn is thoroughly coated, although some white spots should remain visible.

This creates a nice balance of flavors and coating on the popcorn.

Step 4: Transfer and Serve

Once the popcorn is mixed and well-coated, immediately transfer the popcorn to a cool, large bowl to prevent the sugar from burning.

Using a stainless steel bowl is ideal if available.

Serve the popcorn immediately once it’s cooled slightly, and enjoy the flavorful homemade snack!