I’m excited about this one folks! I set out to make a different type of popcorn, and quite by accident ended up making what could possibly be the closest thing to kettle corn a clean eater can get! I love happy accidents like this.
The truth is, it’s been so long since I’ve really cooked with any type of dry sugar (I always use honey and maple syrup), that I completely spaced the effect heat would have on the sugar. I forgot how fast it can melt and how great it is for a simple, hard-candy type coating.
So when I stirred the coconut sugar into the hot pot, I panicked just a little when I saw the way it melted. In fact, I thought the bottom of my pot was a goner for sure. Thankfully, my pot was saved with a little soak in some hot water and the effect on the popcorn was nothing short of delicious! I highly recommend that you try it with the pumpkin pie spice. It’s not a predominant flavor, but it adds just the right amount of that “brown sugar” flavor that people like so much in kettle corn.
Try it, you’ll see!
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Clean Eating Kettle Corn
(Makes 4 servings)
- 2 teaspoons coconut oil
- 1/4 cup un-popped organic popcorn
- 2 tablespoons coconut sugar
- 1/2 teaspoon pumpkin pie spice, no sugar added (optional)
- Prep: In a small mixing bowl, blend together your coconut sugar and pumpkin pie spice (if you are using it) so you have it pre-measured and ready to pour. Set aside.
- Using a sturdy pot with a lid, melt the coconut oil and then add the popcorn kernels. Cover with lid.
- Make sure you have some pot holders handy if you need them. Occasionally shake the pot over the flame to avoid burning.
- When the popcorn is popped, keep the lid on, but remove the pot from the heat.
- Remove lid and quickly stir in the coconut sugar, stirring with a wooden spoon is best. Stir until the popcorn is well coated. There will still be some white spots on the corn. It should look roughly like the photo above.
- Once mixed, immediately transfer to a cool serving bowl so the sugar doesn’t burn.