Vegan Kettle Corn Recipe
Follow this 4 ingredient, quick and easy Vegan Kettle Corn Recipe if you want a delicious sweet and salty snack that the entire family will enjoy!
Servings: 8 servings
Calories: 119kcal
Ingredients
- ¼ cup coconut oil
- ¼ cup cane sugar
- ½ cup organic yellow popcorn
- ¼ teaspoon salt or to taste
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat and set it beside your stove top. Measure out the popcorn, oil and sugar and have them nearby until you're ready to use them.
- Add the oil and three popcorn kernels to a large pot with a lid and heat the oil over medium-high heat. Cover the pot. When the three kernels pop, remove them carefully with tongs. Now you know your oil is hot and ready!
- Add in the remaining kernels and sugar. Stir well. Cover the pot and, with oven mitts on, carefully shake the pot every 5 seconds to keep the sugar from burning.
- Once the popping has slowed down or stopped, carefully remove the lid and pour the popcorn onto your lined baking sheet. Sprinkle with salt and stir well.
- Let the popcorn cool until crunchy.
Notes
I've personally found this homemade kettle corn to last for ages if stored properly.
To store homemade kettle corn (if you have any leftover!) you can simply place it in a large zip-lock bag and store it in your pantry until ready to enjoy.
As long as the popcorn has cooled completely and the bag is sealed well, your kettle corn should remain crunchy for 1-2 weeks!
Nutrition
Calories: 119kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 73mg | Potassium: 28mg | Fiber: 1g | Sugar: 6g | Calcium: 1mg | Iron: 0.3mg