The Perfect Buttery Vegan Kettle Corn
- 1/2 cup popcorn kernels
- 1 1/2 tablespoons coconut oil
- 1 tablespoon red palm oil
- 1 teaspoon salt
- 1-2 teaspoons coconut sugar
In a large pot, heat the coconut oil and red palm oil over medium-high heat.
Add one single kernel to the pot and wait until that kernel pops. (Watch out for popping oil - it happens.)
Once that kernel pops, pour in the 1/2C of kernels, and add a lid to the pot.
Watch in amazement as the popcorn pops, and wait until the pops die down.
Once the pops are not as frequent, shake the pot, and turn off the heat.
Immediately transfer the popcorn to a bowl.
Sprinkle 1TSP of salt and 1TSP of coconut sugar over the popcorn.
Gently toss the popcorn.
Add an extra sprinkle of coconut sugar if desired, and EAT UP.
Sometimes it’s the simplest of things that take the most time to perfect. I’ve been making stovetop popcorn for about two years now. (Which I know is a statement that already intimidates most of you.) But here I am to say that it has taken me that entire amount of time and a lot of experimentation to get this one right. But here I am to impart my wisdom and technique to all of you. So get freaking excited.
I can promise you right here and now that it is not as hard as you think it is going to be. AND both taste-wise and health-wise it is 150% worth it to make the “home-grown” kind. Please just trust me on that one. PLEASE. This will change your freaking lyfeeeee.
Also, I actually do consider myself quite the self-taught expert when it comes to stovetop popcorn. I have tried different oils, seasonings, kernels, and cook times. And through trial and error, I can now with authority tell you the best way to make this delicacy.
So here comes the secret… it’s all about your oils. Kernels make very little difference in my opinion so I always just buy a bag of cheap yellow kernels. (You can use white or rainbow too.) But the oils, man, those are a game changer. Here’s a glimpse into what I use…
After choosing the right oils, the second most important factor is cooking technique. What I mean by that is the temperature of your burner, your lid, and your cook time are important things to know. But the real deal is that you have to use a “tester kernel.” Now, you may say, “Haley, what is a tester kernel?” Well, I’ll tell you. It means that as the oil is heating you drop just one kernel into the pot with it, and once that one kernel pops into the air, then you are ready to add all of the others. This step is SO IMPORTANT because it makes sure your oil is at optimum popping temperature, and therefore you won’t risk your kernels burning or not popping at all.
Boom. Mind blown? Yeah I know.
So another obvious factor in deliciousness are the seasonings. I’m generally just a salt girl, because the red palm oil is so buttery and delicious that with salt it tastes just like movie theater popcorn, but without the guilt. But sometimes if I’m feeling fancy, I’ll add some coconut sugar to make a kettle corn. That’s what I did here, and boy is it YUMMY. And you don’t have to feel guilty or gross about any of it. This popcorn won’t leave you feeling sick or give you a headache. (Which is what it used to do to me.)