Coconut oil kettle corn offers a delicious twist on classic kettle corn. Popping popcorn in coconut oil and finishing it with toasted coconut, sugar, and salt creates a light, crunchy coating that balances sweet and savory flavors. This easy snack is a crowd-pleaser for all ages and comes together in minutes.
Last week I found myself unexpectedly teary and cheering in my living room because of a 26-year-old Venezuelan pitcher I’d never met. Have I told you I love baseball? I grew up watching games with my grandparents and followed the Los Angeles Dodgers. In 1995 Keith and I moved to Seattle, and that season the Mariners reached the postseason for the first time in franchise history. We were hooked.
On Wednesday I came home to Keith at the door saying, “You’re just in time. Felix is 3 outs away from a perfect game.” On a hot August day we watched Félix Hernández retire the last three batters, becoming the first Mariner ever to pitch a perfect game—and only the 23rd such achievement in major league history.
My dad texted during the final outs—he’s a Giants fan—and the messages captured the tension and joy:
Dad:
Am watching 24 up and 24 down for Felix!
Me:
ME TOO!!!!!
Me:
26
Me:
Heart pounding
Dad:
I know!
Me:
tears
Dad:
You bet!
Maybe you saw the historic moment. The celebration and the nickname “King Felix” were unforgettable.
By Otto Greule Jr, Getty Images
Even Eddie Vedder joined in the fun.
Seeing a live game at Safeco Field must have been electric. During our years in Seattle we saw many games, first at the Kingdome and later at Safeco. I even spent our first anniversary in a Kingdome suite with friends. One concession that always tempted me was kettle corn, though I rarely bought a giant bag. At home, though, we make popcorn frequently—plain popcorn with butter and salt is a regular weeknight treat.
When I wanted a salty-sweet change, I used toasted coconut and coconut oil from the pantry. The result was delightful: crunchy, subtly tropical, and perfectly balanced. It may not rival Félix’s perfect game, but it’s definitely a snack worth celebrating.
Toasted Coconut Kettle Corn
Ingredients
- 2 tablespoons coconut oil
- 2 tablespoons unsalted butter
- 1/2 cup yellow popcorn kernels
- 3 tablespoons granulated sugar
- 2 tablespoons coarsely ground toasted coconut see headnote
- 1/2 teaspoon kosher salt or more to taste
Instructions
- Use a stovetop popcorn popper if you have one. If not, use a large, heavy pan with a tight-fitting lid that’s light enough to lift and shake; have potholders ready.
- Heat the coconut oil over medium heat until melted, then add the butter and allow it to melt. Add the popcorn kernels, then sprinkle the sugar and ground toasted coconut evenly over the kernels. Cover the pan and increase heat to medium-high. Shake the pan a couple of times to coat the kernels with oil, butter, sugar, and coconut.
- When you hear the first kernel pop, secure potholders on each side of the lid. Lift and shake the lidded pan a few seconds above the heat, then return it to the burner; repeat until popping slows almost to a stop. Keep the pan moving to prevent the coconut and sugar from scorching. If using a popper, turn the handle continuously and change direction often.
- Remove the pan from heat and tilt the lid to let steam escape, taking care not to burn yourself. Remove the lid, transfer popcorn to a serving bowl, sprinkle half of the kosher salt, stir gently with a wooden spoon, then sprinkle the remaining salt. Serve immediately.
Nutrition
Carbohydrates: 17 g |
Protein: 2 g |
Fat: 10 g |
Saturated Fat: 7 g |
Trans Fat: 1 g |
Cholesterol: 10 mg |
Sodium: 196 mg |
Potassium: 48 mg |
Fiber: 2 g |
Sugar: 6 g |
Vitamin A: 117 IU |
Vitamin C: 1 mg |
Calcium: 2 mg |
Iron: 1 mg
Nutrition information is automatically calculated and should be used as an approximation.