COCONUT KETTLE CORN RECIPES

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NOT-TOO-SWEET WOK-POPPED COCONUT KETTLE CORN RECIPE - NYT ...



Not-Too-Sweet Wok-Popped Coconut Kettle Corn Recipe - NYT ... image

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

Total Time 5 minutes

Yield About 12 cups popcorn

Number Of Ingredients 4

2 tablespoons coconut oil
6 tablespoons popcorn
2 tablespoons raw brown sugar
Kosher salt to taste

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//schema.org, Calories 159, UnsaturatedFatContent 1 gram, CarbohydrateContent 10 grams, FatContent 14 grams, FiberContent 0 grams, ProteinContent 0 grams, SaturatedFatContent 12 grams, SodiumContent 56 milligrams, SugarContent 9 grams

TOASTED COCONUT KETTLE CORN POPCORN RECIPE



Toasted Coconut Kettle Corn Popcorn Recipe image

Sometimes we like to mix it up and go high-low around here, like, say, a pinkies-out cocktail party with artisanal cocktails with one of our favorite snacks,...

Provided by Team Salt & Wind Travel

Total Time 15 minutes

Prep Time 10 minutes

Yield 10 cups

Number Of Ingredients 5

1 cup packed unsweetened flaked coconut
4 tablespoons extra virgin coconut oil
1/2 cup popcorn kernels
1/4 cup unrefined granulated sugar
1/2 teaspoon kosher salt

Steps:

  • Toast The Coconut: Heat the oven to 350°F and arrange a rack in the middle. Spread coconut on a rimmed baking sheet and toast until golden, about 5 minutes; set aside. (Coconut can be toasted up to 2 days ahead of time ? store at room temperature in an airtight container.)
  • Pop The Popcorn: Place the coconut oil (or canola oil) and a 3 to 5 popcorn kernels in a 4-quart large saucepan or pot and set, covered, over medium-high heat. Once a kernel pops, add the remaining popcorn kernels, sugar, and salt. Stir for 10 seconds to evenly coat all the popcorn (be careful since there is hot sugar and oil in the pan), then immediately cover with a lid or a splatter screen.
  • Cook while gently moving the pan back and forth over the burner. About every 45 to 60 seconds, quickly remove the pan from the heat. While still partially covering, carefully stir with a heatproof spoon or spatula, making sure to get the sugar at the bottom of the pot (to prevent the sugar from burning). Immediately return to heat and continue to cook until almost all the popcorn is popped.
  • Once there is a delay of several seconds between pops. (There will be steam coming out of the pot, so point the pot lid away from you to avoid a burn. If you smell smoke, remove the pot from heat and dump it onto the baking sheet.) Remove the popcorn from the heat and dump it onto a rimmed baking sheet or into a large bowl, breaking up any large clumps. Add the coconut and stir to combine.
  • Set aside to cool briefly (so you don?t burn yourself with the hot sugar), or, if you like your popcorn very crisp, heat the oven to 325°F, then spread the popcorn on a rimmed baking sheet and bake until the popcorn is dry about 5 minutes.

Nutrition Facts : Calories

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