If you don’t like coconut and want traditional kettle corn, just replace the coconut oil with your favorite popping oil and omit the toasted coconut. To toast coconut shreds or flakes, you can bake them on a cookie sheet in a 300 degree oven for 15 to 20 minutes – stirring a couple of times to toast evenly – or toast until brown, stirring contantly, in a dry skillet over medium heat. Coarsely grind your toasted coconut in a food processor before adding to this recipe.
If you have a stove-top popcorn popper (like this one), use it. Otherwise you’ll need a large pan with a tight fitting lid – that’s light enough to lift and shake – and a couple of pot holders.
Heat the coconut oil over medium heat until melted, then add the butter to melt. Add popcorn kernels and sprinkle sugar and ground, toasted coconut evenly over the top. Cover pan with lid and increase heat to medium high. Shake a couple of times to coat kernels with oil/butter, sugar, and coconut.
As soon as you hear the first kernel pop, place a potholder over the lid on each side of the pan to secure it when you lift. Now lift and shake the lidded pan just above the heat for a few seconds, then place back on the heat for a few seconds, and repeat until the popping slows almost to a stop. You’ll need to keep the pan moving to keep the coconut and sugar from scorching. (If you’re using a popper, turn the handle the entire time, varying the direction often.)
Remove pan from heat and tilt the lid to let the steam escape, being careful not to have your hand in the path of the steam. Remove the lid and transfer to serving bowl. Sprinkle with 1/2 of the kosher salt, then stir carefully with a wooden spoon and sprinkle with remaining salt. Serve immediately.
Pinch and Swirl | Toasted Coconut Kettle Corn | https://pinchandswirl.com/toasted-coconut-kettle-corn/