Not-Too-Sweet Wok-Popped Coconut Kettle Corn

1. 1

   Place the coconut oil in a 14-inch lidded wok over medium heat.

2. 2

   When the coconut oil melts add a few kernels of popcorn and cover.

3. 3

   When you hear a kernel pop, quickly lift the lid and pour in all of the popcorn.

4. 4

   Cover, turn the heat to medium-low, and cook, shaking the wok constantly, until you no longer hear the kernels popping against the lid.

5. 5

   Turn off the heat, uncover and add the sugar and salt.

6. 6

   Cover again and shake the wok vigorously for 30 seconds to a minute.

7. 7

   Transfer the popcorn to a bowl, and if there is any caramelized sugar on the bottom of the wok scrape it out.

8. 8

   Stir or toss the popcorn to distribute the caramelized bits throughout, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.