Homemade Organic Kettle Corn (GMO-FREE)

 

Organic Kettle Corn

Kaliste Kimball

Everyone has their guilty pleasures as far as food is concerned, and besides dark chocolate covered almonds, this has to be one of my top favorites. Not only is it heavenly, but it is also...drum roll...GMO FREE! Once you try this, you will never make popcorn the same way ever again. The man and I love to munch on this when we are watching our show and cuddled up on the coach. Fair warning, this might become addictive. But not in a bad way...

Makes enough for several people to share

Ingredients

3 tbsp extra virgin coconut oil

1/2 cup organic unpopped popcorn (Make sure it is ORGANIC)

1 tsp Himalayan pink salt

3 tbsp organic butter (not margarine!!!!)

1/3 cup organic light blue agave nectar

Large brown paper bag (like the size you get at the grocery store to put your groceries in)

Instructions

Pour coconut oil and unpopped popcorn into a lidded medium to large sized pot over high heat. Once corn starts to pop, turn to medium-high heat with lid on top. Once pot is full, shake some of the top layer into a large bowl, leaving the unpopped kernels and bottom layer of popped corn in the pot. Continue to pour popped corn into bowl gradually until all of corn is popped and there aren't any kernels left.

Pour popped corn into a very large brown paper bag.

In a small nonstick pan, melt butter on low heat. Add agave nectar and salt and stir on low heat. Continue to stir until mixture starts to bubble. Let the mixture simmer for about 45 seconds, and then pour into bag with popcorn. Immediately close bag and shake for 45-60 seconds in all directions, ensuring the popcorn will be covered in coating. 

Pour back into large bowl and enjoy!