Oh yeah, you read that right.  Homemade. Kettle. Corn.

Get excited. 

I want to preface this right away: THIS ISN’T HEALTHY JUST BECAUSE I DIDN’T USE WHITE SUGAR OR VEGETABLE OIL.

Now that we have that out of the way, it’s perfectly ok to enjoy treats while eating healthy.  In fact, I’ve come to realize the occasional treat is what makes eating healthy, well, healthy.  When you obsess over NOT eating something you’re 10 times more likely to go hog wild on that something sooner or later.

At least that’s how I am. 

But let’s get back to this kettle corn.  I am a popcorn person.  It’s a great snack because it’s so versatile.  I usually stick with simple garlic salt, but I decided to get fancy and try some kettle corn.  It turned out to be really easy to make and the PERFECT combo of sweet and salty.  Which is the dream, obviously.

You know what this would be good for?  Superbowl snacks.  It takes like 10 minutes to make and makes enough to feed a crowd.  Plus, make it a few days in advance and it still tastes good.  Win!

Don’t worry if you don’t have an air popper at home because you don’t need one for this.  Just a big pot with a lid.  Now, go make this immediately and just TRY not to eat it all in one sitting.

Go ahead. I dare you 🙂

Homemade Kettle Corn 

• 3 tbsp coconut oil, melted
• 1/2 cup popcorn kernels
• 1/4 cup coconut sugar
• 1/2 tsp pink sea salt (or whatever salt you have on hand)

1. First, get a large baking sheet and line it with parchment paper or a Silpat.  Keep that nearby so you aren’t scrambling for something to put the popcorn once it’s done. Also, make sure your pot has a lid and you have oven mitts.
2. Add the coconut oil to a large pot (I used a stockpot) along with three kernels of popcorn.  Heat the oil over medium-high heat.
3. Once the kernels pop, add the rest of the kernels and the coconut sugar.  Swirl around a few times to mix everything and then cover the pot with the lid.  Put on our oven mitts.
4. Swirl the pot every so often until the popping really starts picking up and then constantly swirl the pot.
5. Listen carefully, and once the popping starts to lessen, spread the popcorn onto the lined baking sheet. DON’T cook too long or else the sugar will burn and your popcorn will taste like ash.
6. Immediately after you spread out the popcorn, sprinkle with salt and let it cool for a few minutes.  Then break it up with your hands and eat right away or store in an airtight container for up to three days.