I am a huge kettle corn fan! Kettle Corn is that sweet and salty popcorn that you can get at fairs, baseball games, and even the farmer’s market. And you can make it at home! When the folks at Zulka sent me a bag of their sugar to try out I instantly thought of using it to make some kind of kettle corn! My oven is broken right now, it’s super hot here (so I don’t want to bake anyway), and I love a sweet treat. So I made this popcorn last week and David and I promptly devoured it. David kept saying over and over “Mommy, I love this!” “Mommy, I love this!” And you will too!
Zulka’s Morena Sugar is perfect for this—it seems to be a finer grain than my regular sugar. It’s pure sugar cane, so no worries about yucky GMO sugar beets, and it’s vegan—meaning no animal bones used in it’s minimal processing! It’s pressed straight from the sugar cane.
Sugar cane always reminds me of the first time I met my father in law. My in-laws live in Puerto Rico and have their own “fruit orchard” in their backyard. On my first visit, my FIL, who didn’t speak much English (and I don’t speak much Spanish—although we’ve all come a long way over the past 9 years as a family!) grabbed my hand and pulled me all the way down through their steep back yard to a sugar cane plant. He whacked off one of the stalks with a machete—yes, he was just walking around with a machete!— and gestured to me to suck on the part he had cut off. Pure sugar cane—there is nothing better!
Anyway, keep your eyes open for Zulka, and use it to make this addiciting popcorn! I ate a huge bag of it on a family beach trip last weekend—you’ll love it!
Spice Cookie Kettle Corn
¼ c popcorn kernels
½ c Zulka sugar, or other non-gmo sugar
¼ t molasses
¼ t ground cloves
¼ t ground ginger
½ t ground cinnamon
½ t salt
3 T coconut oil
Mix sugar and spice ingredients together in a small bowl. Add the popcorn kernels and mix well.
Place oil in a big pot with a lid and add 3 kernels. Cover and place on stove over medium high heat, giving it a shake. When those kernels pop, open the lid and add the rest of the bowl of sugar and spices, and kernels. Shake well to mix the sugar and popcorn around. Continue shaking over medium to medium-high heat, just touching down on the heat every few seconds to keep it going, to make sure that the molasses doesn’t burn! It took me about 4 more minutes to get my kernels to start popping. I removed mine from the heat after just 1 more minute, as the popping had slowed significantly (although you’ll still have a few more pops, so keep the lid on for a minute). If you let it go too long the popcorn with get burnt, which is especially bad with the molasses! Watch carefully!
Once you have removed it from the heat and the popping has stopped, pour popcorn out onto a parchment paper lined jelly roll pan. Allow to cool for a minute and enjoy. Store in an airtight container for a few days (there’s no way it will last that long!).
Zulka provided a bag of their sugar to me at no charge. All opinions are my own, and I was not compensated for this post.
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