Vegan Maple Kettle Corn, made in about 10 minutes for a delicious sweet and salty snack anytime!
One of the kids favorite things to do on the weekends or any other time off from school is build forts and have movie nights. Of course, movie night isn't really movie night without fresh popcorn so quite a few batches get made around here. To keep things fun and tasty we're always testing out new toppings and flavors. The latest flavor we've been enjoying is this Vegan Maple Kettle Corn.
It's so easy to make and quick, just 10 minutes so you can enjoy a batch anytime a craving strikes. And to make it a bit healthier than traditional kettle corn, we swapped out the white sugar for maple syrup, which also totally ups the yum factor here.
ingredients
- coconut oil
- popcorn kernels
- maple syrup
- salt
instructions
Making your own kettle corn is surprisingly simple and takes only minutes.
First, line a large baking sheet with parchment paper or silicone mat. Next, you'll need a heavy bottomed pan with a lid. Heat oil and a few kernels over medium heat with the lid on the pan. Once the kernels pop, the oil is hot enough to add the rest. Quickly pour the maple syrup and sprinkle the salt over the kernels and cover with lid. Shimmy and shake the pan as the kernels heat to prevent burning. Once the kernels begin to pop slightly tilt the lid away from you to allow steam to escape. When the popping slows down, remove pan from heat. Wait for popping to stop completely before removing lid and pouring onto prepared baking sheet to cool. Break up any large clumps before serving.
a few tips to ensure success
- Be sure to use a large heavy bottomed pan with a lid to ensure even heat distribution and prevent burning.
- Heat the oil and a couple of kernels with the lid on. Once the kernels pop, you'll know the oil is hot enough and you can then add the rest of the kernels and maple syrup.
- If the lid to your pot has one of those openings for steam to escape, use it. If not tilt the lid slightly to create an opening to allow the steam out. This ensures you end up with crisp and not chewy popcorn.
- Keep the pan moving during cooking. Gently shimmy and swirl the pan as the kernels and syrup are heating to prevent them from burning. If you're using the tilted lid method, be careful not to get burned. I use oven mitts or you can use a kitchen towel around the handles to protect your wrists.
- Use medium heat to make your popcorn. You don't want the heat to be too high or you will burn the sugars in the maple syrup leaving your popcorn charred with an unpleasant bitter taste.
- It may take a batch or two to figure out just the perfect heat for your particular stove and pan. Don't fret if you burn a few pieces, simply pick them out.
- As soon as the popcorn has finished popping, transfer it to a parchment lined baking sheet to cool. This keeps the popcorn separated and from hardening on the pan. Break up any clumps that do form before serving.
- For easier clean up, run cold water in the pan immediately after the popcorn has finished.
I think that's about it. Happy popping!
And if you do try this recipe or another, I'd love to know how it turns out! You can leave a comment and rating below or snap a pic and tag it @weelittlevegans on Instagram so I can see it!
- 3 tablespoon coconut oil
- ½ cup popcorn kernels
- ⅓ cup maple syrup
- pinch of salt
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Line a baking sheet with parchment paper or silicone mat and set aside.
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In a large heavy bottomed pan with a lid, heat oil and 2-3 popcorn kernels, over mdium heat. This will take a few minutes. Be sure to cover with lid while heating.
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Once kernels have popped, the oil is hot enough to add the remaining kernels.
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Quickly pour maple syrup over kernels and add salt. Cover until the kernels begin to pop and then tilt the lid slightly to allow steam to escape.
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Gently shimmy and swirl the pan the whole time to prevent the syrup and kernels from burning. Continue to cook until the popping slows down to once every few seconds.
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When popping slows, remove pot from heat and wait for popping to stop completely.
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Once popping stops, pour the popcorn on the prepared baking sheet to cool for a few minutes.
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Break up any large clumps of popcorn and serve. Any leftover popcorn can be stored in air tight containers for 2-3 days.
- Use a large heavy bottomed pan with a lid to ensure even heat distribution and prevent burning.
- Heat the oil and a couple of kernels with the lid on. Once the kernels pop, you'll know the oil is hot enough and you can then add the rest of the ingredients.
- Tilt the lid slightly to create an opening to allow the steam out. This ensures you end up with crisp and not chewy popcorn.
- Keep the pan moving during cooking. Gently shimmy and swirl the pan as the kernels and syrup are heating to prevent them from burning. I use oven mitts or you can use a kitchen towel around the handles to protect your wrists.
- Use medium heat to make your popcorn. You don't want the heat to be too high or you will burn the sugars in the maple syrup leaving your popcorn charred with an unpleasant bitter taste.
- It may take a batch or two to figure out just the perfect heat for your particular stove and pan. Don't fret if you burn a few pieces, simply pick them out.
- As soon as the popcorn has finished popping, transfer it to a parchment lined baking sheet to cool to keep the popcorn separated and from hardening on the pan. Break up any clumps that do form before serving.
- For easier clean up, run cold water in the pan immediately after the popcorn has finished.
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