Popcorn Sea Salt Cane Sugar Seasoned Fresh White Corn Tortilla Chips Queso

In a large pot, heat the coconut oil over medium heat. Add a few popcorn kernels to test the oil. Once they pop, add the fresh white corn kernels to the pot, spreading them evenly. Cover the pot with a lid, leaving a small gap for steam to escape.

Pop the Corn

Shake the pot gently as the popcorn begins to pop. Once the popping slows to about 2 seconds between pops, remove the pot from heat. Transfer the popcorn to a large bowl.

Pop the Corn (continued)

While the popcorn is still warm, sprinkle the sea salt and cane sugar over it. Toss gently to coat the popcorn evenly.

Season the Popcorn

In a separate serving dish, lay out the corn tortilla chips evenly. Make sure to cover the bottom of the dish.

Prepare the Nachos

Heat the queso cheese sauce according to package instructions. Once heated, pour the queso over the tortilla chips, ensuring even coverage.

kettle corn / kettle nachos

Recipe information

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