The summer before grad school we lived in New Mexico for an internship. Every Saturday Will and I would go to the farmers market and buy a giant bag of kettle corn popcorn. It was the best popcorn I’ve ever had and I discovered it was because of the actual kernel. The vendor used a mushroom type popcorn instead of a butterfly type. I have been trying to recreate the magic ever since!
Purdue is surrounded by popcorn corn fields. Big companies like Orville Redenbacher and Whirley Pop were founded just up the road. And when you put the two together, the magic can happen! I recently got a Whirley Pop and that seriously has made all the difference! Below I have an optional for a regular pot if needed.
- 1/4 cup coconut oil
- 1/4 cup sugar
- 1/2 tsp cinnamon
- 1/3 cup popcorn kernels
- 1-2 TBS butter, 1 tsp vanilla (optional for additional flavor afterwards)
- Turn on stove to medium heat and place Whirley Pop pot on burner. (You can use a pot with a lid but for best results it’s worth getting the Whirley Pop.)
- Add oil, sugar and cinnamon to pot. Stir until coconut oil is melted.
- Once melted, add popcorn kernels and shut the lid.
- Stir until you hear popping. Continue to stir constantly until the popping has stopped. (If using a pot with a lid, shake pot side to side every 20 seconds so the kernels don’t burn. Allow a small crack with the lid at the top so steam can escape. I always used hot pads)
- Once popping has stopped quickly, open the lid and pour out popcorn on a baking sheet. Warning it will be hot from the sugar.
- Optional: If more flavor is wanted, add melted butter and vanilla to a small bowl an stir. Pour on baking sheet before the popcorn is dumped and then stir popcorn around till all coated with butter.