kettle corn

A delicious sweet and salty easy kettle corn recipe plus tips on how to make kettle corn without burning the sugar.

Easy Kettle Corn

vegetable oil (or cooking oil of your choice)

popcorn kernels

(25 grams) granulated sugar

salt

Set a large bowl on the counter to pour your popped kettle corn into.*

To a large heavy-bottomed pot (with a lid) add oil and 3 kernels of popcorn. Cover and heat over medium-high heat (medium if your stove runs hot) until you hear all 3 kernels pop.

Add the rest of your popcorn and shake the pan for a few seconds to coat the kernels. Pour sugar and salt directly over the popcorn. Cover and shake for 3 seconds, rest for 3 seconds, repeat, until popcorn begins to pop steadily.

Once that starts, shake pan mostly continuously, pausing occasionally to listen for breaks in popping. Once there is about a 2 second break between pops, pull from heat. Transfer popcorn immediately to your bowl.

Allow to cool for a couple of minutes (sugar will be VERY hot) before eating. Keep an eye out for unpopped kernels as you eat, and enjoy.

Bring the county fair home with this easy and delicious homemade kettle corn recipe. Every kernel is so sweet and crunchy, you won’t want to share!

Sweet Kettle Corn Recipe (+ Easy Snack Idea)

vegetable oil

unpopped popcorn kernels

sugar

Preheat oil in a large pot over medium heat. Add the popcorn and close the lid.

Once you hear the first pop, lift the lid and mix in the sugar. Then, put the lid back on and shake the pot constantly to keep the sugar from burning.

Once the popping slows down to 1 in 2 seconds, turn off the heat. Continue shaking the pot until all the popping stops.

Pour the popcorn into a large bowl and let it cool for 5 minutes, stirring frequently to break down large clusters.

This is my hack for making sweet and salty country fair popcorn at home.When critics catalog the myriad culinary wonders produced by the American dessert masters known as the Pennsylvania Dutch, kettle corn is consistently ignored. And that’s messed up because the idea of popping corn in a sugar syrup, which then forms a thin, candy coating perfectly balancing the texture and flavor of the corn (the exact salty/sweet gestalt that makes bacon bacon) is a profound expression of genius.Temperature control is key, and the eponymous vessel goes a long way toward making this miracle possible. As I don’t own a large copper kettle, I employ a slightly unorthodox method that entails popping a small amount of corn and using that audible as a prompt to add the remaining kernels along with the sugar. It’s not an elegant hack, but it gets me where I want to go: back to the windy roads around Lancaster, Pennsylvania.There are essentially two varieties of popcorn: snowflake and mushroom. Mushroom popcorn pops smooth and round and kind of resembles the tops of mushrooms. I like this type for kettle corn because the smooth, firm texture provides a good surface for the candy coating to form. This recipe first appeared on altonbrown.com.

Homemade Kettle Corn

canola oil

mushroom popcorn kernels

fine sea salt

chili powder

Place the oil and a few popcorn kernels in a 6-quart metal mixing bowl. Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife.

Place the bowl over medium-high heat and shake constantly using tongs to hold the bowl. Once the kernels pop, carefully add the remaining kernels, sugar, and salt.

Re-cover the bowl and return to medium high heat. Continue shaking constantly until the popcorn finishes popping, about 3 minutes.

Remove the bowl from the heat and carefully remove the foil. Stir in the chili powder. Cool for 5 minutes before devouring.

The best homemade Kettle Corn Recipe is easy to make with 4 ingredients, in less than 5 minutes on the stovetop. Better than the kettle corn at the fair!

Homemade Kettle Corn Recipe

coconut oil ((or canola oil))

((to

Put 1 Tablespoon oil and 3 kernels of popcorn into a stovetop popcorn maker (like the whirly pop). Place the popcorn maker over medium heat and stir with the lid closed.

Once the three kernels pop, add the rest of the popcorn kernels and the sugar and stir vigorously to combine with the lid on.

Stir continuously as the popcorn begins to pop.

When the popping slows down, turn off the heat and continue stirring until you do not hear any more popping.

Immediately pour half of the kettle corn into a large bowl. Sprinkle with popcorn salt. Repeat with the second half. Toss to combine.

Enjoy!

Awesome!! Can’t wait to try more of your recipes.

Hay, Laura! I really like your food blog :)

I just wanted to share a tip with you: you don't have to buy popcorn salt. Just run regular salt through a spice grinder or blender, and the granules become a powder. You might want to try that with the sugar as well(pastry makers call it "superfined sugar").

This was super easy and so good,  my family loved it!  I won't buy kettle corn again!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1585347612/xhdhleq1ejvcg0p2b9wa.mp4

This easy homemade Kettle Corn Recipe is made with 4 ingredients, in less than 5 minutes on the stovetop. Better than the kettle corn at the fair! It's gluten-free and dairy-free!

Easy Homemade Kettle Corn Recipe

Made with four ingredients, you can have homemade Kettle Corn ready in minutes! Sweet, salty, and crunchy, you won&#039;t be able to stop snacking on this!

Kettle Corn

popcorn kernels ((100 grams))

sugar ((50 grams))

salt (divided)

Have a large baking sheet lined with parchment paper or a large bowl set aside and ready.

Heat the oil in a large pot over medium heat. Add a few test kernels to the oil and cover with the lid.

When they start to pop, add the popcorn kernels, sugar, and ½ teaspoon salt, and stir together just until evenly combined. Cover with the lid.

Quickly stir every 30 seconds until the kernels start to pop. Once popping, constantly shake the pot, removing it from the heat every few seconds and then returning to the heat for a few seconds. (This will help keep the sugar from burning.) Continue shaking on and off the heat until the popping mostly stops, about 3 minutes.

Immediately pour out onto the baking sheet or into the bowl and sprinkle with the remaining ¼ teaspoon salt. Let cool for a minute then toss. Taste and sprinkle with additional salt if desired. Pick out any unpopped kernels that you can find. Serve warm, or let cool completely and store in an airtight container for 3 to 4 days.

So good! Keep it moving on &amp; off burner!

This recipe is timely. I was just at a yoga class and they were giving out small bags of lightly sweetened popcorn and I thought, I need to learn how to make this! And what do you know, it seems super easy to achieve. Now, because my tastebuds are a little "extra" and they love the taste of butter, would you recommend drizzling it on after the corn has popped and transferred to the baking sheet/bowl for cooling? Butter + sugar = divine. 
P.S. I'm giving this recipe 5 stars before making it because your instructions for any recipe have never failed me yet. Gooo, John!

Yummy! So much better than stale stuff you buy at the store. I made it with turbinado sugar and it was so good. Helpful tip to take it on and off the flame. It cooked nicely. The warning about the kernels is well taken. Even turning it out on the paper I had to keep an eye out. This recipe made plenty for sharing. Nice balance of salt and sugar. A fun autumn treat.

HAD TO TRY AND YES FELL IN LOVE WITH MY PREPPY CHEF JUST A BIT MORE... THANK YOU.  PS ORDERED THE COOKBOOK ON AMAZON

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