If you have frequented any apple orchards or pumpkin farms this year, you are totally aware of the need to buy every single treat they are pushing in their farm stores. Between the apple cider donuts, fresh pies, locally grown squash, and delicious kettle corn, it’s hard to say no. Look closely at the ingredient list of everything you buy. Just because something looks homemade, definitely doesn’t mean it is. A local pie producer (who makes fabulous pies, by the way) includes less than desirable ingredients. Total bummer.
Lyla and I enjoyed a sample handful of maple kettle corn the other weekend. I wondered how I could make this sweet treat at home, with real ingredients.
Maple Kettle Corn
2 Tbsp avocado oil (or bacon grease)
½ cup popcorn, uncooked
2 Tbsp organic cane sugar
¼ cup maple syrup
Sea salt, to taste
Heat avocado oil in a large saucepan or kettle on high heat. Add a few kernels of corn immediately. When the kernels have popped, this means your oil is hot enough to add the ½ cup of popcorn (add this first), followed by the sugar and maple syrup. Shake the pan to combine all ingredients and coat the popcorn. Reduce the heat slightly to high/medium-high and continue to shake the pan to prevent burning. When the corn starts to pop, be sure to listen closely and pull the pan off the heat and pour it immediately into a bowl. Shake the popcorn to prevent it from sticking together and salt it to taste.
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