2/3 c. popping corn
1/2 c. cooking oil - canola, grapeseed or coconut oil
1/4 c. agave nectar (you can use sugar or corn syrup)
salt - to taste
Heat oil, over medium heat, in a large pot with a tight fitting lid. Add one kernel of corn and cover. When the single kernel pops, quickly and carefully dump in the rest of the popping corn. And as fast as a fox, add the agave nectar. Put the lid back on and shake the pot back and forth to combine the agave nectar. Keep the lid on and continue to shake the skillet while the corn pops. When the popping slows down, remove the pot from the heat. When popping has completely stopped, carefully remove the lid. Dump the popped corn into a large bowl or a clean, paper grocery sack, add salt and mix.
Variations and Tips:
- I like to add in a bit of Trader Joe's Taco Seasoning Mix to make "sweet & spicy" kettle corn. IF you use this, you won't need salt.
- Though any pot will work, a nonstick pot works really well for this.
- To make chocolate Kettle Corn, use less agave nectar, then add in a bit of sugar mixed with cocoa at the end - and salt.
- Cinnamon is also a tasty addition - add it when you add the salt.
- This Kettle Corn can be stored in an airtight container for a few days.
- A large batch of Kettle Corn makes a nice gift.