Sweet and Salty Kettle Corn
Home cooking
The trick with kettle corn is getting the sugar onto the popcorn while the pot is still hot, then getting the popcorn out before that same heat scorches it. You need a lidded pot you can lift easily and a serving bowl large enough to take the whole batch at once.
The first few kernels tell you when the oil is ready. Once the rest are popping, listen for a pause instead of trying to catch every last kernel. The final few pops are rarely worth a burnt batch.
- Servings (recipe yield)
- Not provided
- Prep time
- 2 min
- Cook time
- 5 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 2 tablespoons vegetable oil, or oil of your choice
- 1/4 cup popcorn kernels
- 2 tablespoons sugar (brown sugar works too)
- salt to taste
Instructions
- Put the oil and three kernels in a lidded pot. Cover and heat over medium-high heat until all three pop.
- Add the remaining kernels and shake the pot to coat them. Sprinkle the sugar over the kernels and immediately replace the lid.
- Alternate shaking the covered pot and setting it back over the heat. Once the popping picks up, shake more frequently so the sugar doesn’t sit against the hot base.
- When there are roughly three seconds between pops, take the pot off the heat and tip the popcorn into a large bowl. Season with salt and let the coating cool.
Source: Public Domain Recipes · MMOOBB · Recipe source · Public-domain source license