If there’s ever a recipe I’m often requested to make or share, it’s this.
Popcorn. Simple, humble, popcorn. But not just any popcorn.
This popcorn is different, or so says everyone who has ever tasted it. And I concur: it’s really, really good.
This popcorn is popped on the stovetop in a big heavy-duty stockpot, topped with delightful coconut oil and butter, then sprinkled with my secret (and soon to be unveiled) blend of spice, sweet, and salt. No microwaves allowed!
But trust me. After you try this version, you won’t miss the microwaved kind.
Recipes like this are great for the busy holiday season, especially when you are trying to keep it simple.
I love to rely on this when we go to a casual gathering and I need to bring a contribution. I don’t think I ever bring leftovers home!
This kettle corn also makes a great frugal gift. Just bag it up individually with a cute tag and tie, and you’re set!
And now, for the great unveiling.
Secret Recipe Kettle Corn
Like a lot of recipes that I make often, I don’t really measure anything. However, because you’re friends, I made the popcorn for my family tonight actually measuring things out. My children thank you!
Oh, and this recipe contains affiliate links. If you purchase through them, your cost is the same, but this site and my family can be blessed with a small commission. Thanks!
- 2 tablespoons lard or palm shortening (find that here or here)
- 1 1/2 cups of popcorn kernels
- 1 tablespoon butter
- 1 tablespoon coconut oil (I use this brand, but you can find lots here, too!)
- 1 teaspoon Real Salt, plus extra (other unrefined sea salt would work, but I always use Real Salt)
- 1 teaspoon unrefined cane sugar, plus extra (also called Sucanat or Rapadura)
- 1 teaspoon cinnamon, plus extra
- In a heavy stockpot, melt 2 teaspoons of the lard or palm shortening over medium heat.
- Add the popcorn kernels. They should be 1-2 deep in the bottom of the pan.
- Cover the pot with a lid, and let the kernels heat. Occasionally shake the pot from side to side to keep them from burning.
- As the kernels start to pop, continue to shake the pot from side to side regularly.
- Once the popping ends (or there’s about 5 seconds between pops), remove the pan from heat and take off the lid.
- Melt the butter and coconut oil in a small pan over low heat. Mix together the salt, cinnamon, and sugar.
- Pour the butter and oil over the popcorn, then sprinkle with the seasonings. Place the lid back on the pan and shake it up and down to disperse the tastiness.
- Taste test (a clearly crucial step), and add more seasonings to suite your fancy.
Now that I’ve given you a recipe, I’ll tell you how I typically make it.
- I plop enough lard or palm shortening to totally cover the bottom of the pan once melted.
- I sprinkle in enough kernels to cover the bottom of the pan 1-2 kernels deep.
- Once it’s done popping, I melt a big spoonful each of butter and coconut oil.
- After I pour that yumminess on, I get out my salt shaker and my 50/50 cinnamon sugar shaker and give them both a good shakey-shakey over the popcorn.
- The pot’s lid goes back on, it all gets shaken up, and we dive in!
That just didn’t seem like a blog-worthy recipe to share, so you get the above details, too.
Voila! That’s it. Simple, easy, but oh so very tasty!
Once you start eating it, it’s really hard to stop. I don’t know if it’s the unique blend of cinnamon, sugar, and salt, or the coconut oil and butter blend, or what. It’s just really good stuff.
But enough of me talking up this popcorn. Go make some and tell me what you think!