One thing that you may not know about me (but my dentist certainly does) is that I LOVE popcorn. Not just any popcorn. The stove top, homemade, nectar of the Gods kind. In addition to this love, we had rain this weekend here in San Diego (I believe they call that “weather” in the rest of the world) it was the Oscars, AND I got a new wok last week. So as you can see I had no choice but to hunker down, watch the nominated movies and experiment with as many popcorn recipes as I could find.
After much experimentation I have to say that a modified version of this NY Times recipe was my favorite. Typically I’m much more of a savory girl than a sweet one but there is something perfect about this kettle corn.
I used coconut oil because it adds an additional sweet flavor and is more resistant to heat than the other commonly used oils. Once the coconut oil was melted I threw in a few tester kernels and waited for them to pop. Then I turned down the heat to Medium-Low and poured in the rest of the kernels. I shook the wok consistently so each kernel popped and none of them burnt.
When the popping slowed I removed the wok from the heat and added the sugar and sea salt. I tossed it for about 30 more seconds while the heat from the wok formalized the sugar. Finally I transferred it to a bowl because that fit much better in my lap than the wok would have!
Coconut Popped Kettle Corn
INGREDIENTS:
- 2 tbsp coconut oil
- 1/2 cup popcorn
- 2 tbsp brown sugar
- sea salt to taste
DIRECTIONS:
- Heat coconut oil in an uncovered wok over medium heat.
- Add 2-3 kernals to the wok and wait for them to pop.
- Add remaining popcorn and turn heat to Medium-Low. Shake constantly until you no longer hear the kernels popping.
- Remove from heat and add sugar and salt. Shake vigorously for about 30 seconds until the sugar caramelizes.
- Serve immediately.
