Coconut Oil Kettle Corn

Have you tried Boom Chick a Pop?  If so be advised once you open the bag it disappears.  I went in search of something comparable I can do at home.  This recipe has more fat and calories but I think if you cut the oil and sugar in half it would be close.  However, since I have fallen off the wagon and cannot even see the wagon I have not tried lessor fat and sugar.  LOL

I have a Whirly Pop and that seems to work the best.  However, I have used a regular pan and lid and that worked just fine as well.  The Whirly Pop heats up faster so it works quicker and if you know me, you know I am impatient which is why I like the Whirly Pop.

1/3 C. popcorn kernels fresher pops bigger kernels
1/4 C. coconut oil
1/4 C. Sugar
Salt to taste

Put oil into pan.  I drop a single test kernel in the oil once it melts.  Once it pops I know it's ready.  I then add the sugar until mixed.  Then drop in the corn.  Shake if in a pan or whirl if in a Whirly popper until popping nearly stops.  Remove from heat into bowl.  Then add salt.  It is clumpy and easier to break up when warm.

I store it in a ziplock.  I cannot say how long it lasts that way since I eat it almost immediately.  Sorry...

Good Stuff

I have had this recipe for 18 years or better and it is always in demand!! Thanks and credit for this one to one of my "other" mothers, Mary Jacobson. She used to make it for Kristin and I for an after school snack.

1 cup Caro Syrup
1 cup sugar
¾ cup real butter
1 large box of Golden Grahams
1 large box of Chex ( I use ½ corn and ½ rice)
1 cup almonds
2 cups shredded coconut 

Mix cereal, almonds and coconut in the biggest bowl you own, 2 if you don’t have one that big.
Bring sugar, syrup, and butter to a boil
Boil for 2 minutes
Pour over cereal
Spread on wax paper to cool
Store in airtight container