Kettle Corn
Sweet-and-salty homemade kettle corn made on the stovetop in one pot. Just oil, popcorn and sugar — that addictive fairground snack in 10 minutes.
Servings: 8 servings
Ingredients
- ¼ cup canola oil
- ½ cup popping corn
- ¼ cup granulated sugar
- salt to taste
Instructions
- Drop 3 kernels of popping corn into the oil in a large heavy-bottomed, lidded pot over medium-high heat. Close the lid and wait until you hear three pops.
- Quickly add the remaining popping corn and sprinkle with the sugar. Close the lid once again and, wearing oven mitts, give it a good shake.
- Cook, shaking the pot regularly, until there are more than a few seconds between pops. Remove from heat and leave the lid on until popping stops completely.
- Sprinkle with salt and stir with a big spoon. Be careful, as you are dealing with very hot sugar. Allow to cool 5–10 minutes before serving.
Notes
Test with 3 kernels: When those three pop, the oil is hot enough to add the rest.
Sugar burns fast: Keep the pot moving once the sugar goes in so it caramelizes evenly instead of scorching.
Hot sugar caution: The melted sugar is very hot — use oven mitts and let it cool before tasting.
Shake, shake, shake: Constant shaking keeps the kernels and sugar from sticking and burning.
Nutrition
Calories: 130kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 50mg | Potassium: 30mg | Fiber: 2g | Sugar: 6g