Vegan Kettle Corn

My grandchildren prefer this to the real buttery mix at the farmers market on Saturdays.  

  • ½ cup popcorn kernels 
  • 2 tablespoons canola oil
  • ½ cup sugar
  • 1 teaspoon salt

Heat a large, deep pot to medium-high heat. Add oil and popcorn. Cover tightly with lid and cook until kernels just begin to pop, 3-4 minutes. Give pot an up and down shake every 30 seconds or so. When popping has almost stopped, remove pot from heat. Turn heat to low and add sugar and salt to popcorn. Return pot to heat until the sugar has melted, shake 5 or 6 times in an up and down motion to coat the popcorn. The sugar should be melted and beginning to caramelize. Take a long wooden spoon and mix popcorn to make sure it is separate kernels from bottom of the pot. Pour into a large bowl and serve.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.