Carnival-Style Kettle Corn

This recipe swaps industrial seed oils and white sugar for minimally refined fruit oils and sweeteners, offering a cleaner, wholesome snack.

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Ingredients

  • 1/2 cup organic non-GMO popcorn kernels
  • 3 tbsp organic avocado oil
  • 1/4 cup organic maple syrup
  • 1 tsp vanilla bean paste
  • 1/2 tsp flaky sea salt
  • 1/4 tsp cinnamon

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Reorder the shelf-stable staples for this recipe.

Instructions

  1. Preheat oven to 300°F (150°C).
  2. Heat the avocado oil in a heavy-bottomed pot over medium-high heat.
  3. Add kernels and cover with a lid, shaking occasionally until about 80% have popped.
  4. Spread popped corn onto a large rimmed baking sheet.
  5. In a small bowl, whisk together maple syrup, vanilla bean paste, and cinnamon.
  6. Drizzle the mixture evenly over popcorn and sprinkle with flaky sea salt.
  7. Toss popcorn to coat thoroughly, then bake for 10–15 minutes, stirring once halfway, until the coating is set and crisp.
  8. Remove from oven and let cool completely before serving to ensure a crunchy texture.

FAQ

Can I use coconut oil instead of avocado oil?

Yes, you can substitute coconut oil, but it may alter the taste and texture slightly as avocado oil provides a smoother consistency

Is there an alternative to maple syrup for those with gut sensitivity?

For individuals who are sensitive to fructose or glycerin in maple syrup, you could substitute raw honey or organic agave nectar, though these alternatives have different sweetening powers and might alter the recipe

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