- 1/4 cup Coconut oil
- 1/4 teaspoon vanilla extract
- 1/2 cup popcorn kernels
- 1/3 cup sugar
- 3/4 teaspoon salt
- Using a stove top popper or a large pot with a proper fitting lid.
- Add oil and vanilla extract while oil is cold.
- Heat the oil over medium heat. You will hear the extract sizzle and pop but flavor will remain.
- Add 3 popcorn kernels, when they pop stir in sugar. Quickly add popcorn kernels giving a quick stir then cover with lid.
- Once the popcorn starts popping, carefully pick the pot up and give it a quick shake every few seconds until the popping slows down, between 3-4 minutes. Remove immediately from the heat and pour the kettle corn into a large bowl.
- Sprinkle with salt and serve immediately. Do not make the mistake of removing the pot from heat without transferring to a bowl. Due to the high heat of the pot, if you don’t transfer the popcorn the sugar will caramelize and perhaps burn.
We used the Great Northern Stainless Steal Popcorn Popper with great success.
Tip – when you get the kettle popcorn out of the pan the sugar that remains start to burn almost immediately from the excessive heat. It coats the bottom of the pan and becomes a challenge to remove. Before popping have a large glass of the hottest tap water you can get ready to be used. After dumping out the cooked corn, pour in the water. The water will flash boil for a second and create steam that can burn so be forewarned. Pour it in quickly and get your hand out of the way. This should stop the sugar from burning and make cleanup much easier. So far there has been no issues with the pan at all.