Now that we are finally inside our home, even though we still have many projects to complete, there is nothing I want to do more when I get home from the bake shop than curl up on my new couch and watch a movie. And now that I have an amazing kitchen and it’s fully stocked with anything I might need, making something in the evening is a joy and not a struggle. So, I have been making kettle corn at home. It’s so good and so easy!
Popcorn has been something I never really loved. Yes, I loved the famous Chicago caramel corn that my grandma got me for Christmas each year (find my recipe here). But, at the movies I would always choose candy over popcorn no matter what, and when my mom made a bag in the microwave for movie night at home I usually declined it.
While attending Okemo Mountain School, my roommate and I were on a trip, and we stayed with one of my friends in Steamboat, Colorado. Heidi was living in a dorm room, and we were all basically sleeping on the floor. One day after snowboarding, she pulled out a bag of popcorn and microwaved it, asking if we wanted some. I replied with, “No, I don’t really like popcorn that much”, and her eyes got big and wide and she said “This isn’t popcorn, it’s kettle corn“. Much to my surprise, even though it looked like popcorn, it is definitely kettle corn. This was my first experience eating the sweet and salty corn kernels. And, I realized I LOVE kettle corn!
So, of course I have been making my own! Making it yourself over the stove top is so much better than microwaving a bag, and it’s so easy to do! This has just four ingredients, most of which are probably already in your pantry, so just pick up some organic kernels at the store next time and you’ll be ready to make your own kettle corn at home. Since making my own kettle corn, caramel corn, and more I have actually become a huge popcorn fan! Turns out when you make it yourself it is nothing like the boring bag kind that was all I knew growing up. It’s a complete blank canvas to add anything you want!
Makes 8 Cups
142 grams (heaping 1/2 cup) organic popcorn kernels
57 grams (1/4 cup) organic coconut oil
113 grams (1/2 cup) organic cane sugar
1/2 teaspoon fine sea salt
In a large pot add coconut oil and 3 corn kernels, cover with a lid and put over medium/high heat.
Once one or all kernels have popped, remove popped kernels and add all remaining corn kernels and cover with a lid. Heat kernels for 1 minute.
Sprinkle the sugar into the pot in an even layer over the kernels, and return the lid. Intermittently, gently swirl around the kernels in the pot to prevent sugar from burning. Once kernels start to pop, shake the pot frequently so sugar does not burn and popped kernels rise to the top.
When popping slows to 1 second between pops, remove pot from heat and remove lid.Carefully pour popped corn into large bowl to cool (careful, kernels can still pop at this time), then sprinkle with the sea salt.
Once the kettle corn starts to cool, it may stick together because of the sugar. Once it is completely cool, you can easily break up the clumps.
High Altitude – Follow the recipe as noted.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!