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Simple Sweet & Salty Kettle Corn (Low Histamine Popcorn)

This low histamine popcorn recipe is all about technique, but it couldn’t be simpler once you understand the basic science of it. So grab your oven mitts and a dash of sea salt, and let’s dig into this low histamine kettle corn.

About this recipe

Easy Low Histamine Snack. One thing I constantly look for is new low histamine snacks to add to my favorites list. This low histamine popcorn is sweet, salty, and satisfying without being overwhelming. If you add too much or too little of anything, it’s easy to make up for the imbalance, as popcorn is very forgiving.

Versatile Recipe. Feel free to substitute the type of sugar you use, your salt source, and even any additional seasonings added at the end. I recommend trying za’atar for something savory or chopped candied nuts for a sweeter option.

Corn Kernels: Try using blue corn kernels for the antioxidant count, but it’s okay to use regular organic corn kernels (which are automatically non-GMO).

Ingredients

Popcorn Kernels: while most people tolerate whole, unprocessed forms of corn just fine, to start with I’d generally recommend using blue corn kernels. They’re a bit smaller than the white and yellow corn varietals, but they contain antioxidants that help deal with inflammation. Buy them here.

Coconut Oil: coconut oil may have a mild smell, but you can’t taste it much in here. If you need to substitute, ghee would be the next best option at this temperature.

Coconut Sugar: this is a lower-glycemic, lower histamine sweetener that adds a nice toasty flavor to the final kettle corn.

How to make low histamine popcorn: step-by-step instructions

Step 1. Put your coconut oil in a large pot and turn the heat on medium-high and add the lid.

Step 2. Let the oil heat for 1 minute, then add in 5-6 corn kernels and lightly shake the pot so that the kernels are coated in oil, and put the lid back on.

Step 3. Once the first kernel pops (after 1-2 minutes), take off the lid and wipe off any condensation. Then pour in your sugar & salt mixture and stir it into the oil with a spatula to make a caramel-like substance; this should take about 15 seconds.

Step 4. Immediately add in the rest of your popcorn kernels and shake the pot to make sure they’re well-coated before replacing the lid. Wait another 15-20 seconds before rather aggressively shaking the whole pot over the stove for the next 1-2 minutes, as all the kernels pop.

IMPORTANT: This is the most important step of all. Stay wary of stray sparks, and make sure that no kernels stay on the bottom of the pot for more than 5 seconds, otherwise you’ll end up with some burnt pieces. You’ll probably want to keep oven mitts on either hand, especially if you switch lids due to condensation, as those kernels will jump 5 feet into the air when the lid is off.

Step 5. Once the popping of kernels slows to 2 seconds or more between pops, take your popcorn completely off the heat and immediately pour it into a bowl, pulling out any unpopped kernels. If you leave it in the pot after taking it off the heat, it will absolutely burn, so transfer your kettle corn quickly, and enjoy.

Recipe notes & tips

Different Sugar. If you want to use a different sugar (date sugar, organic white sugar, brown sugar, etc.), you can swap out an equal of granulated not liquid sugar, depending on your desired sweetness.

Storage. You can keep this low histamine popcorn in an air-tight container for up to 5 days, but I recommend only making 1 or 2 servings at a time. That way you get more practice on your technique, and you can enjoy much fresher corn.

Homemade Low Histamine Kettle Corn Recipe Card

As always, if you like the recipe, I really appreciate a review or comment!

Simple Sweet & Salty Kettle Corn

Simple Sweet & Salty Kettle Corn

Yield: 2 servings
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 5 minutes

Stovetop kettle corn that's sweet, salty, and comes together in less than 10 minutes!

Ingredients

  • 1/3 Cup popcorn kernels (ideally blue corn)
  • 2 Tablespoons coconut oil
  • 1 Tablespoon coconut sugar
  • dash of salt

Instructions

  1. Put your coconut oil in a large pot and turn the heat on medium-high and add the lid.
  2. Let the oil heat for 1 minute, then add in 5-6 corn kernels and lightly shake the pot so that the kernels are coated in oil, and put the lid back on.
  3. Once the first kernel pops, after 1-2 minutes, take off the lid and wipe off any condensation. Then pour in your sugar & salt mixture and stir it into the oil with a spatula to make a caramel-like substance; this should take about 15 seconds.
  4. Immediately add in the rest of your popcorn kernels and shake the pot to make sure they're well-coated before replacing the lid.
  5. Wait another 15-20 seconds before rather aggressively shaking the whole pot over the stove for the next 1-2 minutes, as all the kernels pop. Make sure no kernels stay on the bottom of the pot for more than 5 seconds, otherwise you'll end up with some burnt pieces. You'll probably want to keep oven mitts on either hand, especially if you choose to switch lids due to condensation.
  6. Once the popping of kernels slows to 2 seconds or more between pops, take your popcorn completely off the heat and immediately pour it into a bowl, pulling out any unpopped kernels. If you leave it in the pot after taking it off the heat, it will absolutely burn, so transfer your kettle corn quickly, and enjoy.

Notes

SUGARS. If you want to use a different sugar (date sugar, organic white sugar, brown sugar, etc.), you can swap out an equal of granulated not liquid sugar, depending on your desired sweetness.

STORAGE. You can keep this low histamine popcorn in an air-tight container for up to 5 days, but I recommend only making 1 or 2 servings at a time. That way you get more practice on your technique, and you can enjoy much fresher corn.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 246.84kcalTotal Fat: 14.7ggSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 147.3mgmgCarbohydrates: 26.86ggFiber: 0gSugar: 6.25ggProtein: 3.05gg

Nutrition data is primarily accumulated from online calculators for convenience and courtesy only, and can vary depending on factors such as measurements, brands, and so on. We encourage you to double-check and make your own calculations.

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