Brown Butter Kettle Corn
makes about 14 cups
recipe adapted from Real Simple Magazine
- 1/2 cup popcorn kernels
- 2 tablespoons coconut oil
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar
- 1 teaspoon sea salt
Place a 3 quart saucepan (or Whirley Pop) over medium-high heat. Add coconut oil and popcorn kernels to the pan. Close the lid and move pot back and forth (or whirl around!) on the stove and pop the popcorn until you start to hear the popping slow down. Remove from the stove. Divide the popcorn between two large bowls.
Cook butter in a medium skillet over medium heat, stirring until the butter foams and browns, about 6 to 8 minutes. Stir in brown sugar and 1 teaspoon water until dissolved.
Working quickly, drizzle brown butter sugar mixture into both bowls of popcorn and toss well to coat the popcorn. Transfer popcorn back and forth between both bowls several times to help saturate the popcorn. Sprinkle with sea salt and serve immediately.