I’m trying to come up with snacks that I can stomach that are somewhat healthy. Last week we got some kettle corn at the farmer’s market. I had not gotten any all summer (even though it’s really good) because they make it with canola oil. But I couldn’t resist last week. I’ve been wanting to try making it myself for a long time. And then Angela posted an easy recipe just last week! I tried it last night. It was my first attempt at making popcorn in a pan instead of using my air popper. It’s a lot easier than I thought it would be. The kettle corn turned out pretty well for my first try. But I’ll have to keep experimenting to get the oil/sugar/popcorn ratios just right for our taste. I’m excited to try other flavors and continue to improve my popcorn making skills 🙂 I love that I can make it with coconut oil. A very easy way to get more into my diet right now. I’ll post the recipe as is and maybe update as I experiment and get the measurements down. I’ll also post the basic directions for making popcorn on the stove.
3 Tbsp. coconut oil
2 big handfuls of popcorn (1/4 – 1/2 cup?)
Heat oil in a skillet until bubbly hot (I used my ceramic stock pot). Add popcorn, and cover with a lid. The popcorn will slowly start popping. Once a dozen or so have “popped” lightly shake the pan back and forth (to keep from sticking and burning) and keep doing that until its all popped. Usually a few minutes. Top with your flavor of choice.
3 Tbps. coconut oil
3 Tbps. Sucanat or other unprocessed sugar
2-3 handfulls of popcorn kernals (1/4 – 1/2 cup)
salt to taste
Heat the oil over medium high heat until hot. Add popcorn kernels and sucanat. Stir and cover. Let the popcorn begin popping, then lightly shake the pan until all popcorn is popped. Transfer to a bowl. Sprinkle with salt to taste.
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