Typically, Kettle Corn is made with a mix of butter, salt and sugar in a rotating cast iron kettle. This method adds Pure Coco's coconut oil to the mix making a deliciously unique popcorn. The sweet and salty mix is addictive.
1/4 cup olive oil (peanut oil or rice bran oil will work too)
50g Pure Coco coconut oil
1 tsp flaky sea salt
2 tbsp Pure Coco coconut sugar
1 cup of popping corn
There are a few things to keep in mind here. First, the pot. I’ve used a large wok or 4 litre soup pot, but you’ll need a good sized lid to cover either. I’ve also used a huge 10qt pot with an enamel coating which works pretty good. The best though, is a really large cast iron dutch oven or camping pot. The bigger the better. You gotta troll the garage sales and second hand shops for this black iron beauty. Secondly, you need to regulate the heat so it’s really hot at the beginning and less so towards the end. Sometimes I lift the pot above the heat as the popping dies down, sometimes I reduce the gas flame (if you have it). You’ll get used to your own gear once you see the state of your final popped corn and the bottom of your pot. You know you have it down when the kettle corn tastes great and nothing’s burnt on the bottom of the pot.
1. Place the cast iron pot on the stove top on high heat. Add the olive oil, butter, salt and coconut oil. When the butter is just about melted, add the corn.
2. Give the pot a bit of a stir to coat the corn and then add the coconut sugar. Don’t stir it again just yet as you want the corn to heat up a bit before the sugar starts to melt. Place the lid on the pot and wait until you hear the first kernels pop.
3. Using some heavy duty pot holders, pick up the pot with both hands and give it a few circular movements. This will stir the sugar into the oils and coat the newly popping kernels. Place the pot back on the stovetop and repeat the swirling movements every 30 seconds as the corn keeps popping. This keeps the sugar from burning and continues to coat corn. You can also move the pot slowly around the burner to keep the heat distributing.
4. Once the popping dies down either reduce the flame a bit or lift the pot until just a few kernels pop over a 10 second period. Remove from the heat immediately. If you have a light enough pot, you can get a solid grip on the whole thing and turn it upside down (with the lid on!). This is tricky and risky but you’ll coat the popped corn with any remaining oils. Otherwise, take the lid off immediately and toss the popped corn in the pot using a forward then jerking up circular motion. This airs the popped corn and keeps anything from burning on the bottom. Cast iron retains a lot of heat so you’ll need to pour the kettle corn into a serving bowl as soon as you can. If you have a thinner bottomed pot, you can toss the corn for a minute and then eat it straight out of the pot.