Kettle Corn Recipe
You won't believe how easy it is to make hot, freshly popped Kettle Corn at home! All you need is a large pot and 4 basic pantry ingredients for the best homemade kettle corn.
Servings: 8
Ingredients
Instructions
- Heat oil with 3 test kernels in large, deep, heavy pot with tight fitting lid, over medium-high heat. Once all 3 kernels pop, your oil is hot enough to start popping the rest of the kernels.
- Add popcorn kernels and sugar; stir and cover. Shake pot vigorously every few seconds. I alternate between setting pot down to rest a few seconds and shaking it a few seconds. This is a bit of an arm workout, but it's important to avoid burning.
- Once popping has slowed, remove pot from heat and keep shaking until popping ceases. Sprinkle evenly with a pinch or two of salt. Give it another good shake, and immediately pour kettle corn into a large bowl.
- Break up clumps as needed, and let cool enough to eat. Store cooled popcorn in airtight container or zipper bag up to a week at room temp.
Notes
- We opt for extra-light olive oil, because of its mild flavor. Extra-virgin will have too much of an aftertaste. You can also use canola or vegetable oil.
- Name brand kernels tend to pop up fluffier than generic brands; same goes for fresh vs. older kernels.
- Popped popcorn can be stored in airtight freezer bags and frozen for up to several weeks.
- Because of the sugar coating, Kettle Corn will stay crisper for longer than regular buttered popcorn.
- This recipe is part of our Healthy Snacks Collection.
- Try serving Kettle Corn alongside this Salted Caramel Sauce or Hot Fudge Sauce.
Nutrition (per serving)
Calories: 122kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1mg | Potassium: 28mg | Fiber: 1g | Sugar: 6g | Calcium: 1mg | Iron: 0.4mg