Ingredients
Dry
- 1.5 cup Popcorn kernels (Divided into 1/2 cup portions for each batch)
- 7 Tbsp Organic cane sugar (Vegan-certified, divided)
- 3 tsp Fine sea salt (Divided)
- 1 tsp Ground cinnamon
- 1 tsp Smoked paprika
- 1 Tbsp Nutritional yeast
Other
- 1 qty Cylindrical popcorn tin (With a three-way divider)
Wet
- 6 Tbsp Coconut oil (Divided into 2 tbsp portions for each batch)
- 2 Tbsp Maple syrup (For the Maple Cinnamon flavor)
Method
- 1. Prepare a large cylindrical tin by cleaning it thoroughly and inserting a food-safe three-way divider.
- 2. For the Classic Sweet & Salty: Heat 2 tbsp of coconut oil in a large pot with a tight-fitting lid over medium heat. Add 1/2 cup popcorn kernels and 3 tbsp organic cane sugar.
- 3. Cover the pot and shake constantly over the heat. Once the popping slows to 2-3 seconds between pops, immediately remove from heat. Stir in 1 tsp salt and spread on a parchment-lined baking sheet to cool.
- 4. For the Maple Cinnamon: Heat another 2 tbsp coconut oil in the pot. Add 1/2 cup kernels and 2 tbsp sugar. Pop using the same constant shaking method.
- 5. Immediately transfer the hot popcorn to a large bowl and toss with 2 tbsp maple syrup, 1 tsp ground cinnamon, and 1 tsp salt. Spread on a separate baking sheet to cool and crisp up.
- 6. For the Smoky BBQ: Heat the remaining 2 tbsp coconut oil, 1/2 cup kernels, and 2 tbsp sugar in the pot. Pop as before.
- 7. Toss the hot popcorn with 1 tsp smoked paprika, 1 tbsp nutritional yeast, and 1 tsp salt. Spread on a third baking sheet to cool completely.
- 8. Once all three kettle corn variations are completely cool and crisp, carefully fill each section of the cylindrical tin with a different flavor.
Chef's notes
Ensure you use organic cane sugar, as conventional white sugar is sometimes processed with bone char. Shake the pot vigorously while popping to prevent the sugar from burning!