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!
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
- 2 tsp. coconut oil
- 1/4 cup un-popped, organic popcorn
- 2 tbsp. coconut sugar
- 1/2 tsp. pumpkin pie spice, no sugar added (optional, but excellent!)
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.