Best Brazilian Coconut Oil Kettle Corn {How to Make Sweet Popcorn on the Stove}
How to make sweet popcorn on the stove? Start with this delicious recipe for the Best Brazilian Coconut Oil Kettle Corn and its secret ingredient of powdered milk!
Brazilian Pipoca Recipe
In Brazil, snacks are king…well, I mean besides all the meat and sweets and salads. 😉 Cafe de tarde is the official daily celebration of snacks, and if you have the privilege of traveling to Brazil one day, you can indulge in all sorts of glorious treats during this magic hour of the evening.
One of my Brazilian husband’s absolute favorite snacks is popcorn–or pipoca, in Portuguese. And though he is a fan of savory popcorn, I find myself drawn more to Brazilian sweet popcorn.
As with most every sweet food in Brazil, Brazilian kettle corn pipoca has to include dairy. In the case of this popcorn, though, it isn’t sweetened condensed milk–it’s powdered milk.
Powdered Milk Popcorn
Powdered milk and popcorn? Can the two really mix? Yes! The key is adding the powdered milk at the right step in the cooking process. Once you have gotten that important point, you will find that powdered milk adds both a delicious stickiness to the popcorn and a bit of extra flavor.
How Do You Add Milk Powder to Popcorn?
The key to adding powdered milk to popcorn is to wait until after you have finished cooking the popcorn. Follow these steps:
- Measure your oil of choice, sugar, and popcorn kernels into a large stock pot with a good, thick bottom (or a Whirley Pop, if you have one).
- Stir the ingredients well. They don’t have to be completely mixed; just make sure they are evenly distributed throughout the pan.
- Turn the heat on HIGH.
- Stir the ingredients constantly while heating. (Wear an oven mitt so that you don’t get sprayed with the hot oil.)
- When the popcorn starts to pop, place the lid on top of the pan, stop stirring, and lower the heat to LOW.
- When the popcorn stops popping (or there are about 2-3 seconds between pops), turn the heat off completely.
- Remove the popcorn from the pan into a large bowl.
- It is at this point that you can add the powdered milk.Toss with the powdered milk until evenly coated. (You may add more powdered milk, according to taste.)
- Enjoy!
What Is the Best Oil for Kettle Corn?
Coconut oil is the best choice for making kettle corn. Why? Because it enhances the flavor and yet does not overpower the overall taste of the kettle corn.
Another great oil of choice for kettle corn (though not as beneficial) is a light canola oil, sunflower seed oil, or vegetable oil. These are all light enough in flavor that they are almost indiscernible in the total flavor palette of the popcorn.
Stovetop Popcorn Coconut Oil
How do you use coconut oil in a recipe for kettle corn? Just the same way that you use any other oil or butter:
- Add the coconut oil and three popcorn kernels to the pot, Whirley Pop, or popcorn popper.
- Melt over high heat.
- Proceed just as you would with any popcorn recipe.
Can I Use Coconut Oil in My Popcorn Popper?
The answer to this question depends on the type of popcorn popper, of course. If you use a Whirley Pop, then never fear: Coconut oil is not only safe to use but highly recommended. If you use an air popper, then, well…you don’t need any oil. And if your pan of choice is a stockpot, then just about any oil is safe.
Does Coconut Oil Make Popcorn Taste Like Coconut?
No, it does not–if you use the correct kind. Because of its light flavor and creamy texture, refinedcoconut oil is a great option for popping popcorn. It gives a deliciously creamy, almost-butter-like flavor to the popcorn, while at the same time not being overpowering.
Just be sure to use refinedcoconut oil, as unrefined coconut oil has been known to have a slightly stronger flavor and can make your popcorn taste like coconut.
How to Make Sweet Popcorn Without Butter
So to sum up: Rather than using a seed oil (sunflower seed oil, canola oil, etc.) or a vegetable oil, using coconut oil is a great option for sweet popcorn. There is no need to rely solely on butter for a great kettle corn recipe.
How to Make Sweet Popcorn with White Sugar
Some recipes that I have seen call for powdered sugar when making kettle corn. I think this is unnecessary. The high heat that popping popcorn requires guarantees that any type of sugar will melt. So the concern of having “grainy” popcorn (and thus needing to use powdered sugar) is not realistic.
How to Make Kettle Corn in a Whirley Pop
To make this recipe for the Best Brazilian Coconut Oil Kettle Corn, you will find using a Whirley Pop extremely helpful.
In the past, I have made popcorn in a simple stock pot. It’s possible. It works. But it takes a bit of extra attention and developed skill not to burn the popcorn, especially when making kettle corn.
Enter the Whirley Pop.
It’s the easiest way to stir popcorn while cooking it without actually having oil splatter in your face or steam scald your hand. The built-in stirring mechanism saves you (the cook) so much hassle (and ouchies).
And so, even though this is not a sponsored post, I highly recommend using a Whirley Pop for this recipe for Brazilian kettle corn. It isn’t impossible to cook stovetop kettle corn without a Whirley Pop, but it is surely a ton easier.
Ingredients for the Best Coconut Oil Kettle Corn {on the Stove}
- 1/3 cup filtered water
- 1/3 cup granulated sugar
- 1/3 cup coconut oil
- 1/2 cup popcorn kernels
- 1/3 cup powdered milk
How to Make Sweet Popcorn on the Stove
- Measure the filtered water, granulated sugar, coconut oil, and popcorn kernels into a large stock pot with a good, thick bottom (or a Whirley Pop, if you have one).
- Stir the ingredients well. They don’t have to be completely mixed; just make sure they are evenly distributed throughout the pan.
- Turn the heat on HIGH.
- Stir the ingredients constantly while heating. (This is where a Whirley Pop comes in especially handy because you can actually stir the ingredients with the lid on top. If you do not own a Whirley Pop, make sure to wear an oven mitt so that you don’t get sprayed with the hot oil.)
- When the popcorn starts to pop, place the lid on top of the pan, stop stirring, and lower the heat to LOW.
- When the popcorn stops popping (or there are about 2-3 seconds between pops), turn the heat off completely.
- Remove the popcorn from the pan into a large bowl.
- Toss with the powdered milk until evenly coated. (You may add more powdered milk, according to taste.)
- Enjoy!
Cooking Tips
- If you need to make a bunch of coconut oil kettle corn, try dividing the total into several batches. Test your pan and stove (and learn its quirks) with a small batch first. See how it handles the popcorn kernels and oil. (Does it burn at a high temperature? Do you need to use a larger pan so a big batch won’t overflow?) And then try multiplying the measurements for a larger batch.
- After adding the powdered milk, give the bowl of popcorn a good shake.
- Make sure to cool the kettle corn completely before storing it in a closed container. Otherwise, it will become slightly soggy and stick together in large clumps.
- This popcorn stores well at room temperature, which makes it great as a make-ahead contribution to a holiday potluck or party.
- In my experience, this recipe works best on a gas stove. Electric takes longer. You may actually want to preheat your stove burner if using an electric stove.
- While in a normal popcorn recipe I typically “test” the heat by popping 3-4 popcorn kernels before adding the remaining kernels, this recipe does not work well that way. The sugar mixture has a high chance of burning if you delay adding all the popcorn kernels. I highly recommend testing a small batch on your stove first to see how your stove burner and cooking pot perform.
Storing Popcorn with Powdered Milk
Though I suspect that–if your family is anything like mine–you will gobble down this recipe before an hour has past, you can also store this stovetop kettle corn very easily. Simply allow it to cool completely and then store it in an airtight container or Ziplock bag. Again, make sure that the popcorn has cooled completely so that no trapped steam remains to soften the popcorn and make it soggy.
Store the popcorn for up to 3-5 days at cool room temperature.
Closing Thoughts
Ok, friend. It’s time for action. Grab your popcorn pan and get popping!
After you’ve given this kettle corn popcorn recipe a try (and scarfed it all down), return and leave us a comment and a rating.
And if you are into social media and all that, use the hashtag #thesantoscookbook to show off your cooking fete.
Brazilian Stovetop Kettle Corn in the Whirley Pop
Sweetly sticky, covered in powdered milk, and easy to make in a Whirley Pop, this Best Brazilian Coconut Oil Kettle Corn is the tastiest introduction to how to make sweet popcorn on the stove.
Ingredients
- 1/3 cup filtered water
- 1/3 cup granulated sugar
- 1/3 cup coconut oil
- 1/2 cup popcorn kernels
- 1/2 cup powdered milk
Instructions
- Measure the filtered water, granulated sugar, coconut oil, and popcorn kernels into a large stock pot with a good, thick bottom (or a Whirley Pop, if you have one).
- Stir the ingredients well. They don't have to be completely mixed; just make sure they are evenly distributed throughout the pan.
- Turn the heat on HIGH.
- Stir the ingredients constantly while heating. (This is where a Whirley Pop comes in especially handy because you can actually stir the ingredients with the lid on top. If you do not own a Whirley Pop, make sure to wear an oven mitt so that you don't get sprayed with the hot oil.)
- When the popcorn starts to pop, place the lid on top of the pan, stop stirring, and lower the heat to LOW.
- When the popcorn stops popping (or there are about 2-3 seconds between pops), turn the heat off completely.
- Remove the popcorn from the pan into a large bowl.
- Toss with the powdered milk until evenly coated. (You may add more powdered milk, according to taste.)
- Enjoy!
Notes
If you need to make a bunch of coconut oil kettle corn, try dividing the total into several batches. Test your pan and stove (and learn its quirks) with a small batch first. See how it handles the popcorn kernels and oil. (Does it burn at a high temperature? Do you need to use a larger pan so a big batch won't overflow?) And then try multiplying the measurements for a larger batch.
After adding the powdered milk, give the bowl of popcorn a good shake.
Make sure to cool the kettle corn completely before storing it in a closed container. Otherwise, it will become slightly soggy and stick together in large clumps.
This popcorn stores well at room temperature, which makes it great as a make-ahead contribution to a holiday potluck or party.
In my experience, this recipe works best on a gas stove. Electric takes longer. You may actually want to preheat your stove burner if using an electric stove.
While in a normal popcorn recipe I typically "test" the heat by popping 3-4 popcorn kernels before adding the remaining kernels, this recipe does not work well that way. The sugar mixture has a high chance of burning if you delay adding all the popcorn kernels. I highly recommend testing a small batch on your stove first to see how your stove burner and cooking pot perform.
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