We’ve been making sweet popcorn at my house. Loads of it! I’ve been trying to master a quick recipe for sweet popcorn without sugar. I’m glad my family is willing to eat all my experiments, burnt included. Tonight they proclaimed it “just perfect!” so I’m ready to share the recipe with you!
The benefits: it’s not chocolate, corn is a grain, coconut oil is super-healthy and it is tricky to get it into your diet otherwise, plus you can use sugar-free sweeteners. The drawbacks: you can eat several bowls a day. . . and want more!
Pre-measure the ingredients so you can act quickly. The hazard with making this treat is burning it!
My Version of Kettle Corn
- 1/4 cup popcorn kernels
- 2 tablespoons (1/8 cup) coconut oil
- 2 tablespoons (1/8 cup) coconut palm sugar
- (optional) pinch of powdered stevia or 4-5 drops of liquid stevia to make it sweeter
- pinch of salt
Mix sweeteners and salt in a small bowl. Put coconut oil in a saucepan over medium high heat. Add 3 kernels of popcorn. Heat until those 3 kernels pop. Now you know the oil is just the right temperature. Add the rest of the popcorn kernels to the pan and sprinkle the sugar/salt mixture quickly on top of the kernels. Put the lid on, leaving a little steam vent so your popcorn will be dry and crispy. Gently slide the pan back and forth on the burner to keep the kernels moving (and not burning). The popcorn will all pop within about 2-3 minutes. Just as soon as the popping sound slows (and before you think you should), take off the lid and dump the popcorn all out into a bowl. If you delay, you’ll burn the sugar. If you stop in time, you’ll have a sweet-slightly-salty yummy kettle corn treat—in less than 5 minutes!
I make it in a small batch because I’m still seeking to be a kettle corn master and I don’t like to burn my ingredients, especially coconut palm sugar, which is a little pricey. But the basic recipe below makes a big bowlful.
Basic Recipe Kettle Corn
- 1/2 cup popcorn kernels
- 1/4 cup oil
- 1/4 cup sweetener (white sugar, brown sugar, coconut palm sugar)
- pinch salt
You can vary this by adding less sweetener, or even more sweetener. White sugar gives it a clear coating. Brown sugar or coconut palm sugar will give it a more caramel-colored coating.
I’ve tried using just powdered stevia as the only sweetener, and it does give the popcorn a sweet delicious taste, but no crunchy coating. I like that crisp coating!
Enjoy!
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