Tropical agave kettle corn

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 minutes
Photography and styling by Jenny Huang


2 tablespoons coconut oil
½ cup popcorn kernels
¼ cup light agave syrup
Kosher salt
1 cup shelled pistachios
½ cup unsweetened coconut chips
1 cup dried pineapple, finely chopped



Preheat oven to 375 degrees. Line two rimmed baking sheets with parchment paper.

In a large pot, melt coconut oil over high heat. Add a few popcorn kernels and cover with a tight-fitting lid. When the kernels pop, add the remaining popcorn. Cover and cook, shaking the pot occasionally, until all of the kernels have popped, about 3 minutes. Remove popcorn from the heat. Drizzle agave syrup over the popcorn and season generously with salt. Gently stir until the popcorn is coated.
Spread the popcorn evenly between the baking sheets. Divide the pistachios and coconut chips in half and sprinkle over each batch of popcorn. Gently toss and spread in an even layer.
Bake for 8 minutes, until the sugars begin to caramelize and the coconut is lightly browned. Toss halfway through. Remove from oven and fold in the dried pineapple. Let cool completely. Serve or store in an airtight container at room temperature for up to a week.