Skinny Churro Kettle Corn
Yields: 8 cups
This easy recipe tastes like a cross between churros and kettle corn! Store any leftovers in an airtight container for up to 1 week—if they last that long!
  • ½ cup (70g) popcorn kernels
  • 3 tbsp (36g) granulated sugar
  • ¼ tsp salt
  • ½ tsp unsalted butter or coconut oil
  • 1 ½ tsp ground cinnamon
  1. Set aside 3 popcorn kernels. Combine the remaining popcorn kernels, sugar, and salt in a small bowl.
  2. Add the butter to a medium pot, and melt over medium-low heat. Once melted, add 3 popcorn kernels and cover. While holding the lid, shake the pot back and forth every 3-5 seconds until the kernels have popped. Take the pot off of the heat, and carefully remove the popped kernels.
  3. Add the remaining popcorn kernels, and stir with a spatula until they’re evenly coated with the sugar and salt. Return the pot to the heat, cover, and continue shaking it every 2-3 seconds until you can count 5 full seconds between pops. Immediately pour the popcorn into a large bowl, and sprinkle the cinnamon on top. Toss the popcorn until it’s completely coated. Let the popcorn cool for 5 minutes before breaking apart any large clumps.
Notes: For a vegan version, use coconut oil.

If using butter, it’s especially important to shake the pan while waiting for the first 3 kernels to pop to avoiding burning or overly browning the butter.

{vegan, gluten-free, low fat, low calorie}
Recipe by Amy's Healthy Baking at