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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Shafin Muntasir
[email protected]Overall, this is a fun and creative recipe that's sure to impress your friends and family.
Azfreen Fatima
[email protected]This recipe is a bit too time-consuming for me. I prefer a simpler kettle corn recipe.
Lavary Atieno
[email protected]The kettle corn didn't pop as much as I expected. I think I might have used too much oil.
Charles Joyce Judith
[email protected]The coconut flavor was a bit too strong for my taste. Next time, I'll use half the amount of coconut milk called for.
Lisaj
[email protected]I made this recipe for a party, and it was a huge hit. Everyone loved the unique flavor combination.
Shirl Tipton
[email protected]This recipe is a great way to use up leftover coconut milk. It's a delicious and creative way to enjoy kettle corn.
Samuel Opeyemi
[email protected]I added a pinch of cayenne pepper to the mix, which gave it a subtle spicy kick. It was a nice variation on the original recipe.
Reptar the Slumpgod
[email protected]This was my first time making kettle corn, and it turned out great! The coconut flavor was a nice twist on the classic recipe.
Itz Happy Rider
[email protected]I've made this recipe several times now, and it's always a success. The wok-popped method is definitely the way to go for the best results.
Bellah Jayde
[email protected]This recipe is a keeper! It's easy to make and always a hit with my friends and family. The coconut adds a delightful tropical touch.
Driton Zeli
[email protected]I followed the recipe to a T, and it came out perfectly! The coconut flavor was subtle and the kettle corn had a perfect crunch.
Mr. AY' an Ahamed
[email protected]I'm not a huge fan of coconut, but this recipe changed my mind. The combination of coconut and kettle corn was surprisingly delicious.
Soft Heart
[email protected]I used half the amount of sugar called for, and it turned out perfectly. The coconut flavor really shone through, and it wasn't overly sweet.
Ahmad Albondogji
[email protected]The wok-popped method gave the kettle corn a unique twist. It resulted in a light and fluffy texture that was impossible to resist.
Sakura 294
[email protected]This recipe struck the perfect balance between salty and sweet, with a generous sprinkle of coconut. It's the ideal snack for movie nights or lazy afternoons.