Clean & Skinny Kettle Corn
Yields: about 8 cups
This crunchy kettle corn is a popcorn lover’s dream come true! Leftovers will stay fresh for at least 3 days if stored in an airtight container.
  • ½ tsp coconut oil
  • ½ cup (70g) popcorn kernels
  • 3 tbsp (39g) Truvia
  • ½ tsp salt
  1. Melt the coconut oil in a medium pot over medium-low heat. Once melted, add 3 popcorn kernels, and cover the pot with a lid. Shake the pot every 3 seconds until all 3 kernels have popped.
  2. Remove the pot from the heat, and carefully remove the 3 popcorn pieces using tongs. Add the remaining popcorn kernels to the pot, and sprinkle with the Truvia and salt. Cover the pot with a lid.
  3. Return the pot to the heat, and continue to cook, shaking the pot every 3 seconds, until a full 3 seconds elapse in between kernel pops. Immediately pour the popcorn into a bowl. Let the popcorn sit for at least 15 minutes or until the Truvia coating turns from sticky to crunchy.
Notes: Granulated sugar may be substituted in place of the Truvia. I have not tried this with other stevia-based sweeteners and cannot guarantee how they would turn out.

Butter, canola oil, vegetable oil, or olive oil may be substituted for the coconut oil.

For a more detailed description of the steps in the Instructions, see the blog post above.

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