Kettle Corn

Women‍‍`s Corner
July 22, 2022

You’re just four ingredients and five minutes away from a fresh batch of homemade kettle corn! This salty-sweet popcorn recipe is dangerously snackable and quick enough to make on a whim.

Kettle corn comes together in a flash, so make sure you have all your ingredients and equipment ready to go before turning on the burner. With kettle corn, a few unpopped kernels can and will happen.

Ingredients:

- 2 tablespoons of sugar

- 1/2 teaspoon salt

- 1 1/2 tablespoons vegetable oil

- 1/4 cup popcorn kernels

Method:

In a small bowl, combine the sugar and salt, and stir with your finger to combine. Set aside. Place a medium to large stockpot (at least 5 quarts) with a tight-fitting lid over medium-high heat. Add the vegetable oil and 3 to 4 kernels of popcorn. Secure the lid.
Once the test kernels begin to pop, add the rest of the popcorn, along with the sugar and salt mixture. Stir quickly with a wooden spoon to combine (skip this step and you risk the sugar burning).

Quickly replace the lid and continue cooking, constantly shaking the pot. At first, there won’t be any popping, but in less than a minute, the popcorn will begin to pop. Remove from heat when you smell a whiff of caramel, or the popping slows to 1 second between pops. Moving swiftly, turn the popcorn into a serving bowl and let it cool a few minutes.

If there’s some melted or burned sugar residue in the pot, add a few cups of water, bring to a boil, and simmer, covered, for 5 minutes to dissolve the sugar; dump the hot water down the sink, and your pot should be in much better shape. Before you dig in, sort through the kettle corn and pick out as many unpopped kernels as you can. A few stragglers often stick to clusters of the popped kernels.

Serve warm, or, for maximum crunch and flavor, at room temperature. The kettle corn will keep three to four days in a tightly covered container.

This recipe is taken from : simplyrecipes.com