How to Make Kettle Corn With Agave Syrup

Kettle corn makes an ideal movie night snack.

When you can't decide if you want a sweet or salty snack, kettle corn is the perfect treat. True to its name, kettle corn was originally popped in cast-iron kettles when it was introduced in the 18th century. The addition of sugar during the popping process gave the corn kernels a caramel-like coating. You can still enjoy kettle corn today, but swap the sugar for agave syrup as a new twist on an old-fashioned treat. Agave nectar, which is produced by Mexican agave plants, is sweeter than sugar and has a syrupy consistency. Does this Spark an idea?

Print this article

4 teaspoons vegetable or canola oil
Large pot with tight-fitting lid
2 cups popcorn kernels
Large serving bowl
6 tablespoons agave nectar
Small saucepan
Two wooden spoons

Instructions

- 1
  
  Pour 4 tablespoons of vegetable or canola oil into a large pot. Place three kernels of popcorn into the oil. Set the pot on a stove top burner and turn the heat to "high"; when the kernels pop, the oil is the ideal temperature.
- 2
  
  Pour two cups of popcorn kernels into the pot. Cover the pot with a tight-fitting lid. Move the pot continuously over the burner until all of the kernels are popped. Transfer the popcorn to a large serving bowl.
- 3
  
  Combine 6 tablespoons of agave nectar and salt to taste in a small saucepan. Warm the nectar over low heat for five minutes, or until it is hot.
- 4
  
  Pour the hot agave nectar evenly over the popcorn and toss with two wooden spoons. Allow the agave syrup to cool before enjoying the kettle corn.