The salty-sweet snack is studded with coconut, pistachios, and dried pineapple.
Kettle corn is usually drenched in vegetable oil and sugar, but this version is made with coconut oil and agave nectar. “Baking creates crisp, caramelized bites,” says Denver-based recipe developer Julia Heffelfinger. Flaked coconut, crunchy pistachios, and chopped dried pineapple add extra fiber and a tropical vibe.
Makes 10 cups
Prep time: 13 minutes
Cook time: 8 minutesPhotography and styling by Jenny Huang