It’s Friday, we did it!
Unfortunately with the cooler weather moving in over the past couple days I have fallen victim to a bit of a head cold. Blah!
But since Halloween is a mere 11 sleeps away, I have no regrets spending my Friday in my comfiest comfs, cuddling with my husband on the couch enjoy Halloween movies and KETTLE KORN!
Kettle corn is one of those nostalgic food items for me. My aunt would buy us big ole bags at craft shows, seasonal festivals, and fall fairs, and we would bond over handfuls of this light sweet-and-salty treat.
Did you know this popcorn was originally made in cast-iron kettles hence the name? Well there you go. #knowledgeispower
Bonus: It’s crazy easy to make. Just remember to keep shaking the pot otherwise you’ll end up with burnt popcorn and caramelized sugar mess in the bottom of your pan.
Gluten-Free, Vegan Kettle Corn
- 1/4 coconut oil (n1)
- 1/2 cup popcorn kernels
- 1/4 granulated sugar, up to an additional 1/4 cup to taste (n2)
- 1 tsp salt, additional to taste (n3)
- Line a baking sheet with parchment paper.
- In a 4 qt pot over medium-high heat, pour in oil and drop of couple kernels in. Cover with a lid.
- When the kernels pop, the oil is hot enough.
- Add corn kernels, sugar, and salt. Stir with a silicon spatula. Cover with lid.
- As the popcorn starts to pop, shake the pan rigorously, resting briefly occasionally to keep temperature up. If you let is rest too long the popcorn will burn.
- Remove from heat when the popping slows.
- Uncover and pour on to prepared baking sheet.
- When the popcorn is cool enough to handle, discard any burnt pieces and unpeopled kernels.
- Serve and enjoy!
n1. Alternatively you can sub vegetable or canola oil.
n2. If you like sweeter kettle corn, add more sugar.
n3. If you add more sugar, you may want to add more salt as well.
n4. If you substitute brown sugar for the granulated sugar, the popcorn will be more like caramel corn.