Toasted Coconut Kettle Corn

Name: Toasted Coconut Kettle Corn
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 8 -10 servings
Ingredients: 1/4 cup coconut oil; 1/2 cup popcorn kernels; 1/4 cup granulated sugar; 1 teaspoon coarse sea salt; 1 1/2 cups Unsweetened toasted coconut chips; 1 cup Blue Diamond Toasted Coconut Almonds

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Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings
8 -10 servings
Course
Appetizer, Snacks
Cuisine
American, Vegetarian, Vegan, gluten-free

Toasted Coconut Kettle Corn

Iris Warren

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Sweet and salty kettle corn with toasted coconut chips and toasted coconut almonds! A great snack for game day, movie night, or every day!

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Ingredients

Servings

1/4 cup coconut oil
1/2 cup popcorn kernels
1/4 cup granulated sugar
1 teaspoon coarse sea salt
1 1/2 cups Unsweetened toasted coconut chips
1 cup Blue Diamond Toasted Coconut Almonds

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Instructions

1. In a Whirley Popcorn Popper or in a large pot with a lid, heat the coconut oil over medium-high heat. Add the popcorn kernels. When the coconut oil sizzles, sprinkle the sugar over the popcorn kernels. Cover and stir or shake the pan until the popping slows down. The popcorn should be done popping in about 2 minutes. Remove from the heat and pour the kettle corn into a large bowl. Sprinkle with salt and toss. Add the toasted coconut chips and Toasted Coconut Almonds. Enjoy!
Note-the kettle corn will keep for 2-3 days. Store in an air-tight container or Ziploc bag. If you can't find coconut chips, you can use regular coconut. I buy toasted coconut chips at Whole Foods. If you use regular coconut and want to toast it, Preheat oven to 325°F. Spread coconut flakes on a large baking sheet. Place in oven and bake 5-10 minutes, stirring occasionally. Remove from oven when coconut is light golden brown around the edges.