One of the things that I love about fall is going to fall festivals, pumpkin patches, and orchards/farms. Inevitably, there is a food stand or cart selling fresh kettle corn. The perfect balance of sweet, salty, and crunchy… It is so hard to resist. So, we usually end up buying a bag and the family finishes it before we get home. Given our love of popcorn, I have been determined to make it myself, so that we could enjoy it any time.
This recipe for kettle corn is so simple that you will have it memorized in no time. Don’t be intimidated by making popcorn on the stove– it is easier than you might think!
Here is what you need…
In a large pot with a lid, heat the oil and 3 kernels over medium heat.
When the 3 kernels pop, add the kernels, swirl the pot to cover the kernels with oil, then add sugar and swirl again.
Cover the pot with the lid and shake every 3 to 5 seconds to keep sugar from burning. When the popping slows to a few seconds between pops, remove the pot from the heat, sprinkle with salt, cover and shake well once more.
Pour onto a baking sheet to cool. Store in an airtight container at room temperature.
Simple Kettle Corn
Ingredients
- 1/4 cup oil vegetable, canola, coconut, etc.
- 1/2 cup unpopped popcorn kernels
- 1/4 cup white sugar
- up to 1 teaspoon fine salt
Instructions
- In a large pot with a lid, heat the oil and 3 kernels over medium heat.
- When the 3 kernels pop, add the kernels, swirl to cover with oil, then add sugar and swirl again.
- Cover with lid and shake every 3 to 5 seconds to keep sugar from burning.
- When popping slows to a few seconds between pops, remove from heat, sprinkle with salt, cover and shake well once more.
- Pour onto a baking sheet to cool. Store in an airtight container at room temperature.
Adapted from Allrecipes.
