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KETTLE CORN
This sweet and salty popcorn is a favourite at markets and street fairs, and it’s actually quite easy to make at home. Traditionally it’s made in a cast iron kettle, but we bake our version in the oven.
Yield: Makes 16 cups.
July 02, 2019
KETTLE CORN
Ingredients
- 16 cups popped white popcorn
- 1/4 cup coconut oil or salted butter
- 1/4 cup white corn syrup
- 2 tbsp granulated sugar
- 1/2 tsp sea salt
- 3 drops liquid red food colouring, optional
Directions
- Preheat oven to 300°F.
- Place popcorn in a greased large roasting pan; set aside.
- Combine coconut oil, corn syrup, sugar and salt in a small saucepan. Bring to a boil over medium heat, stirring frequently. Remove from heat and stir in red food colouring. Pour mixture over popcorn and toss gently to coat.
- Bake, stirring every 10 minutes, for 30 minutes. Cool completely in pan on a rack. Store in an airtight container in a cool dry place for up to 1 week or freeze for up to 1 month.
Nutritional analysis per 1 cup serving:
83 calories, 3.8 g fat, 1 g protein, 11.8 g carbohydrate, 1.2 g fibre, 79 mg sodium
Tip: Two-third cup unpopped popcorn yields about 16 cups popped popcorn. Look for coconut oil in natural food stores, specialty food stores or large grocery stores in the natural foods section or in the aisle where cooking oils are sold.