Salt & Wind Travel

Toasted Coconut Kettle Corn

Sometimes we like to mix it up and go high-low around here, like, say, a pinkies-out cocktail party with artisanal cocktails with one of our favorite snacks, popcorn. But then we dress up our popcorn a bit, not too much, like say with sweet-salty kettle flavors and tropical toasted coconut, like this Toasted Coconut Kettle Corn Popcorn recipe, so it’s super easy going but still impressive. 

Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

Toasted Coconut Kettle Corn Popcorn Recipe

Toasted Coconut Kettle Corn Popcorn Recipe

This Toasted Coconut Kettle Corn Popcorn recipe, sweet-salty kettle flavors and tropical toasted coconut, is super easy going but still impressive. 
5 from 3 votes
Prep Time 10 minutes
Total Time 15 minutes
Servings 16 servings
Calories 95 kcal


  • 1 cup packed unsweetened flaked coconut aka coconut chips
  • 4 tablespoons extra virgin coconut oil or another neutral, high heat oil, such as canola
  • 1/2 cup popcorn kernels
  • 1/4 cup unrefined granulated sugar
  • 1/2 teaspoon kosher salt


  • Toast The Coconut: Heat the oven to 350°F and arrange a rack in the middle. Spread coconut on a rimmed baking sheet and toast until golden, about 5 minutes; set aside.
    TIP: Coconut can be toasted up to 2 days ahead of time and stored at room temperature in an airtight container.
  • Pop The Popcorn: Place the coconut oil (or canola oil) and a 3 to 5 popcorn kernels in a 4-quart large saucepan or pot and set, covered, over medium-high heat. Once a kernel pops, add the remaining popcorn kernels, sugar, and salt. Stir for 10 seconds to evenly coat all the popcorn (be careful since there is hot sugar and oil in the pan), then immediately cover with a lid or a splatter screen.
  • Cook while gently moving the pan back and forth over the burner. About every 45 to 60 seconds, quickly remove the pan from the heat. While still partially covering, carefully stir with a heatproof spoon or spatula, making sure to get the sugar at the bottom of the pot (to prevent the sugar from burning).
    Immediately return to heat and cook until almost all the popcorn is popped.
  • Once there is a delay of several seconds between pops. (There will be steam coming out of the pot, so point the pot lid away from you to avoid a burn. If you smell smoke, remove the pot from heat and dump it onto the baking sheet.)
    Remove the popcorn from the heat and dump it onto a rimmed baking sheet or into a large bowl, breaking up any large clumps. Add the coconut and stir to combine.
  • Set aside to cool briefly (so you don't burn yourself with the hot sugar), or, if you like your popcorn very crisp, heat the oven to 325°F, then spread the popcorn on a rimmed baking sheet and bake until the popcorn is dry about 5 minutes.
    TIP: Popcorn can be made up to one day ahead. Rewarm in a low oven before serving.



Serving: 1gCalories: 95kcalCarbohydrates: 8gProtein: 1gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gSodium: 75mgPotassium: 43mgFiber: 2gSugar: 4gVitamin C: 0.1mgCalcium: 2mgIron: 0.3mg
Keyword easy appetizer, snack to go, sweet popcorn, sweet snack
Tried this recipe?Mention @saltandwind or tag #swsociety!

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