Kettle Corn

Tanya Eisenwasser

Print Recipe

Sweet and salty stovetop popcorn made with plain kernels, coconut oil, a little maple syrup, and sea salt.

Prep 5 min

Cook 5 min

Serves 4

Gluten-freeDairy-freeVegan

Ingredients

• 1/3 cup plain popcorn kernels (organic or blue corn if you can find them)
• 2 tablespoons coconut oil (or light olive oil)
• 1 tablespoon pure maple syrup (or 1 tablespoon cane sugar)
• 1/4 teaspoon sea salt, plus more to taste

Instructions

1. Set a large heavy pot with a tight lid over medium heat. Add the coconut oil and 3 to 4 kernels, then cover.
2. When the test kernels pop, add the rest of the kernels and the salt. Cover and shake the pot often over the heat as the corn pops, about 2 to 3 minutes.
3. When the popping slows to 2 to 3 seconds between pops, pour the popcorn into a large bowl and set it aside.
4. Return the empty pot to medium-low heat and add the maple syrup. Warm it just until it bubbles, about 20 to 40 seconds, watching closely so it does not scorch.
5. Add the popcorn back to the pot and toss quickly to coat, then pour it straight into the bowl so the coating does not keep cooking. Taste and add a little more salt if you like.

Tips & Substitutions

• Use plain kernels, never microwave bags. Microwave popcorn bags often carry butter flavoring, artificial flavors, and other additives. Plain kernels popped on the stove give you full control over what goes in.
• Swap the oil. Coconut oil and light olive oil both work well and have a neutral taste. Skip canola and any butter-flavored oils.
• Adjust the sweetness. One tablespoon of maple syrup makes a lightly sweet kettle corn. Add a little more for a sweeter batch, or cut back for mostly salty. Cane sugar works in place of maple for a more traditional caramel crunch.
• Watch the maple. Warming the maple syrup on its own after the corn has popped keeps it from scorching against the kernels. Keep the heat at medium-low and pull the pot off the moment the syrup bubbles. If it starts to smell like it is scorching, take it off the heat right away.
• Buy fresh kernels. Older kernels pop poorly and can taste stale, so buy from a shop with good turnover and store the kernels somewhere cool and dry.

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Why This Works

Popcorn (plain kernels). Corn is generally considered low in histamine, and plain stovetop popcorn is commonly tolerated by many people. That said, some people still react to corn, since it is high in lectins and can develop mold when stored poorly, so choose fresh kernels and test your own tolerance.

Coconut oil (or light olive oil). Both are commonly tolerated fats for people with histamine intolerance, and they give a clean base without the butter flavoring or additives found in packaged popcorn.

Maple syrup. Pure maple syrup is generally well tolerated and a simpler sweetener than flavored coatings or corn syrup. Individual tolerance to sweeteners varies, so start with a small amount.

Storage

Kettle corn is best the day it is made, ideally within a few hours of popping. Store any extra in an airtight container at room temperature for up to 2 days, though it will lose its crunch and turn a little chewy as the maple coating softens. Do not refrigerate, which only makes it go stale faster.