Vegan Kettle Corn

Whether it’s snack time or post-dinner, this light, tasty mix of sweet and savory will surely satisfy.

September 30, 2012

Makes approximately 16 cups

What you need:

1/2 cup popcorn kernels
1/2 cup coconut oil
1/4 cup evaporated cane juice
1 teaspoon salt

What you do:

In a small stockpot or large saucepan, heat coconut oil over medium heat. Add two or three kernels. When kernels pop, add remaining corn and sugar, cover pan, and shake continuously.
Once popping slows down, remove from heat, let kernels finish popping, pour into a bowl, and toss with salt before serving. Serve immediately.

See the rest of this kid-friendly party menu!
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