This post was originally published on April 17, 2010.
A couple of months ago I heard Nate talking to a friend on the phone about making homemade kettle corn. I was so impressed and decided that I wanted to learn how to make it too! Ironically, Nate wasn’t talking about kettle corn at all. I have no idea why I thought he was. Oh well! I learned how to make a very simple impressive treat anyway.
- 1/2 cup popcorn kernels
- 1/4 cup sugar
- 1/4 cup vegetable oil
- Salt to taste
1. Heat vegetable oil in a large kettle over medium heat.
2. Toss in three kernels, place the lid on the kettle, and wait for the kernels to pop.
3. Once popped, stir in the sugar and add the remaining kernels.
4. Continue to stir the sugar and kernels until the kernels start popping again. Then put the lid on.
5. Repeatedly shake the kettle (to keep the corn from burning) until all kernels have popped.
6. Dump the popcorn into a large bowl. Salt to taste and enjoy!
TIPS: I always have two bowls ready for the finished popcorn. The corn at the bottom of the kettle can burn easily. So I dump the majority of the finished popcorn into a large bowl and then put the dark or unpopped kernels into a small bowl to throw away.
Other recipes call for 1/4 cup of butter instead of oil. I’ve tried both and the oil works much better in my experience.
Also, if you don’t make popcorn very often you can store it in your freezer. Be sure that you allow the popcorn to come to room temperature before you start making the kettle corn. You’ll have fluffier popcorn and less unpopped kernels.
THE HARDEST PART: Dumping the popcorn into the large bowl without it going everywhere! There always seems to be one or two late popping kernels that explode popcorn everywhere.
What is your favorite way to eat popcorn?