You can make your favorite carnival snack at home with only four ingredients! This Kettle Corn recipe takes less than 10 minutes to make and tastes just like the real thing.
Recipe: sugarspunrun.com/how-to-make-...
Ingredients
2 Tablespoons canola, vegetable, or coconut oil
¼ cup popcorn kernels (53g)
3 Tablespoons granulated sugar
¼ teaspoon finely ground sea salt, plus additional to taste (may substitute table salt)
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Instructions
00:00 Introduction
00:34 Place a wire cooling rack over a baking sheet and set aside.
00:59 Pour oil into the bottom of a medium-sized saucepan and set on the stovetop over medium heat. Add 3-5 popcorn kernels and cover the pot with a lid. Wait and listen for the kernels to begin to pop.
02:08 Once you hear a kernel pop, add remaining popcorn kernels in an even layer, add granulated sugar and sea salt and stir, and immediately re-cover with lid.
02:49 Every 10 seconds, lift pot from stovetop (use oven mitts!), hold the lid on very, very tightly, and shake the pot back and forth thoroughly and repeatedly to shake the kernels and sugar, then return to heat. You should begin to hear the popcorn kernels popping rapidly. Continue to remove from heat every 5-10 seconds and shake so that the popcorn cooks evenly.
03:57 Once the popping slows (if you’re hearing 2 seconds or so between pops), immediately remove the saucepan from the heat. Carefully remove lid (keep the pot turned away from your face in case kernels continue to pop) and pour evenly over prepared baking sheet.
04:42 Allow to cool several seconds and sprinkle with additional sea salt to taste (if the popcorn tastes bland, you just need more salt!).
05:13 Use your hands to gently shake the popcorn around on the cooling rack, this will allow most of the stray kernels to fall through. Pour popcorn into a serving dish and serve immediately while still warm.
Notes
How to clean your saucepan
Sugar burnt to your saucepan that won’t come off when you scrub? Here’s an easy way to clean: Fill the pot ⅔ full with water and return to the stovetop. Bring it to a boil, occasionally scraping the sides of the pot with a spatula as needed to loosen any residue that’s burnt on. Once it’s clean, pour out the water, let the pot cool a bit, then wash as normal.
Storing
Kettle corn is best served fresh and still warm. However, you may store in an airtight container at room temperature for up to a week. If you’ve found your popcorn has become sticky, soft, or stale (usually a result of humidity), simply preheat your oven to 200F (95C) and spread the popcorn over a parchment paper lined baking sheet. Transfer the baking sheet to the center rack of your oven and heat until warmed (about 10 minutes or so), it should become crisp (and no longer sticky!) once again as it cools.
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