Microwave Kettle Corn

Lightly sweet and slightly salty, this easy snack is sure to become a favorite.

Yield: 6-7 cups popped corn

Ingredients

2 tablespoons butter flavored coconut oil (I use Barlean’s; may use 1 tablespoon each butter and extra virgin coconut oil)
2 tablespoons lightly packed brown sugar
1/4 teaspoon kosher salt
1/3 cup popcorn (make sure to level off measuring cup)
Optional: 1/3 cup salted peanuts, or more to taste

Add the oil, brown sugar, and salt to a 2.5- to 3-quart microwave-proof bowl with a vented lid. Microwave just until the oil is melted, 20-30 seconds. Stir to combine well, and then add the popcorn kernels. Stir to coat each kernel with the mixture, and then spread the kernels evenly over the bottom of the bowl. Place the lid on the bowl, and microwave on high for approximately 3 minutes. As soon as there are 1-2 seconds between pops, stop cooking. Microwave times will vary and the sugar will burn quickly at the end so err on the side of under-popping until you know how long this will take in your microwave. (I’ve done this so many times that I know 2:55 is perfect in my microwave.)
Transfer the popped corn to a serving bowl and soak the popping bowl in hot water to make it easier to clean. (The excess sugar at the bottom will harden as it cools.) Stir in optional peanuts and enjoy. Leftover (lefotvers??) will keep for several days in an airtight container.

If your microwave has a “popcorn” setting, I recommend against using it. It will likely overcook the sugar mixture and lead to burned kettle corn.
Also, I was recently given a Lekue microwave popcorn maker to test. It has a suctioned lid that is not vented and, as a result, cooks much faster than its vented counterparts. In my microwave, this recipe takes 2 minutes and 15 seconds with that type of popper.