Sucanat Kettle Corn

Recipe Description:

We really like the kettle corn that you can get at county fairs and community events, but since switching to a real foods diet we never get it. Usually it’s popped in corn oil and then mixed with refined sugar and table salt, not to mention that it’s GM corn. Only recently I decided to see if I could recreate this yummy snack in a more healthful way. Really tasty and super easy, this is probably a dangerous recipe to pass on because it’s so addicting! Just remember to keep it as an occasional treat and you’ll be fine.

Prep Time: 5 Minutes

Cook Time: 6 Minutes

Servings: 4 servings

Difficulty: Easy

Recipe Ingredients:

1/2 cup organic NON-GMO popcorn kernels

1/3 cup coconut oil

1/8 cup powdered sucanat or rapadura*

1/2 teaspoon unrefined sea salt

Recipe Instructions:

*To make powdered sucanat or rapadura, place in a blender and blend until powdery. It's that easy.

Heat oil in a heavy-bottomed pot on high heat. Place 2 or 3 kernels in the oil. When the testing kernels pop, you know your oil is hot. Pour in the remaining popcorn kernels in the pot, but do not cover with a lid just yet.

Once the kernels begin to pop, quickly sprinkle in the powdered sucanat and salt. Cover the pot with a lid and begin shaking the pot over the heat.

Once popping begins to slow, remove from heat and keep covered until popping stops. Pour into bowls and enjoy!

NOTE: This recipe uses more coconut oil than usual for popping because there is no added oil or butter at the end. I wouldn't try to do it with less. You may choose to use a little more sucanat in your recipe; we just try to get a hint of sweetness to keep the sugar to a minimum.

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

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