NOT-TOO-SWEET WOK-POPPED COCONUT KETTLE CORN
I'm usually not a big fan of sweet kettle corn, but I wanted to make a moderately sweet version because some people love it and it is nice to be able to offer a sweet snack for the holidays. I realized after testing this recipe that I do like kettle corn if it isn't too sweet. The trick to not burning the sugar when you make kettle corn is to add the sugar off the heat at the end of popping. The wok will be hot enough to caramelize it.
Provided by Martha Rose Shulman
Categories easy, quick, appetizer
Time 5m
Yield About 12 cups popcorn
Number Of Ingredients 4
Steps:
- Place the coconut oil in a 14-inch lidded wok over medium heat. When the coconut oil melts add a few kernels of popcorn and cover. When you hear a kernel pop, quickly lift the lid and pour in all of the popcorn. Cover, turn the heat to medium-low, and cook, shaking the wok constantly, until you no longer hear the kernels popping against the lid. Turn off the heat, uncover and add the sugar and salt. Cover again and shake the wok vigorously for 30 seconds to a minute. Transfer the popcorn to a bowl, and if there is any caramelized sugar on the bottom of the wok scrape it out. Stir or toss the popcorn to distribute the caramelized bits throughout, and serve.
Nutrition Facts : @context http, Calories 159, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 14 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 12 grams, Sodium 56 milligrams, Sugar 9 grams
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Pjeter Ndreca
[email protected]The popcorn was too oily. I would use less oil next time.
Jibran Khan (Jibran54880)
[email protected]The popcorn was too hard. I would cook it for less time next time.
Barrister J clements
[email protected]The popcorn was a bit bland. I would add more salt and butter next time.
Avery Guischard
[email protected]This recipe is a bit too sweet for my taste. I would reduce the amount of sugar next time.
Samiullah Khan
[email protected]I followed the recipe exactly and the popcorn turned out great. I would definitely make this recipe again.
Taofeeq Olusegun
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The popcorn is so delicious and it's a great way to impress your friends.
Angie Diaa
[email protected]I'm not a big fan of coconut, but I still enjoyed this recipe. The coconut flavor is very subtle and it doesn't overpower the popcorn.
Dacee
[email protected]This recipe is a great way to use up leftover coconut milk. I always have some on hand and it's nice to have a recipe that uses it up.
MD galib Kan
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The coconut and kettle corn flavors pair perfectly together.
Poomani Thulkunam
[email protected]I've made this recipe a few times now and it's always a hit. It's the perfect snack for movie night or a party.
Sumon Runa
[email protected]I made this recipe for my kids and they loved it! They said it was the best popcorn they've ever had.
Jean Ralph Derose
[email protected]This is the best coconut kettle corn recipe I've ever tried! The coconut flavor is subtle and sweet, and the wok-popping method gives the popcorn a light and airy texture.