How is kettle corn made

The only difference between popcorn and kettle corn is a little bit of sugar. Unlike popcorn, kettle corn is cooked with sugar, which when heated melts and coats the popping kernels making them both sweet and salty.

Make sure your pot is at least 3 quarts larger if doubling the recipe and not too heavy. Store at room temperature in an airtight container. Next time, crack the lid just slightly while cooking.

To do this safely, hold the handle of the pot in your left hand and with your right, use a small kitchen towel wrapped around the lid handle to protect your wrist, and offset the lid with the crack facing away from you just enough to let steam escape but keep the popcorn kernels in.

This recipe makes about 10 cups of kettle corn, which sounds like a lot, but a single person can definitely eat that on their own. Any remaining sugar in the pan will immediately burn if you try to make a second batch without washing it out. This post may contain affiliate links, which means I receive a small commission if you make a purchase using them.

Advertisement - Continue Reading Below. Yields: 6 - 8 servings. Prep Time: 0 hours 2 mins. Total Time: 0 hours 6 mins. Kosher salt. This ingredient shopping module is created and maintained by a third party, and imported onto this page.

You may be able to find more information about this and similar content on their web site. Heat the coconut oil in a shallow 5- to 6-quart saucepan with a handle over medium-high heat. Add the popcorn kernels, then the granulated sugar.

Using a rubber spatula, stir to combine. Cover with a tight-fitting lid. Wait until you hear the first few kernels popping, then remove the pan from the heat, shake for 3 seconds and return the pan to the heat for 10 seconds.

Once the oil is ready, add the rest of the popcorn and quickly sprinkle the sugar on top. Place a lid on the pan. Alternate, in three second intervals, between leaving the pan on the stove top and lifting and shaking the pot. Once the popping has slowed, remove from the stove top and immediately sprinkle with salt.

Let it cool a little and try not to eat the whole batch! Donald Myers. I had the 3 kernal test I always use Orville Redenbachers's corn too as the better corn really makes a difference in the directions and was a little disapointed to see when the recipe appeared online - had been left out. I always use a stir crazy popcorn machine as this is always a multiple batch making recipe my house - left over corn is not as good but still always eaten!!

I heat the oil, put in 3 kernals and when they pop - add the sugar. When it melts happens quickly add the rest of corn. As soon as the popping stops, dump it into a waiting bowl and sprinkle with salt.

Dive in and enjoy! Great snack, Sue. This way the salt and sugar form a crispy coating around the kernel. I don't have one of those neat hand-crank popcorn-making-thingys. I have absolutely zero experience making popcorn on the stove. What I do have is a pot that I normally use for chili and pasta, a fondness for kettle corn, and a heck of a of a nerve on me. Here's what I did, mistakes and all: I did the 3-kernel test, and then added the sugar and the popcorn at the same time. I'm not going to call that a mistake, but I think next time I'll add the sugar, let it melt, and then add the popcorn - the way I did it this afternoon, the popcorn started to pop before the sugar was melted.

I used canola oil and thought it was fine. I added 1 tsp of salt plus a pinch or two to the sugar; next time I might stick to just 1 tsp, as I found some pieces to be a little salty. The end result was very, very tasty. Some of the pieces carmelized quite a bit, others didn't; I preferred the ones that didn't, but that didn't stop me from eating the entire batch by myself. Cleanup was no problem; the cooled sugar melted right off again with hot water.

Thanks for the great recipe! Edit: Later, I tried letting the sugar melt before adding the popcorn. I thought the sugar carmelized too much - it tasted burned instead of sweet. Step 2 — Listen for the popcorn to pop.

Once you hear the first one, set a timer for three to four minutes. The key to kettle corn is continuously lifting the pot from the heat source, giving it a few good shakes, and then placing it back in the heat for five to ten seconds.

When the popping starts to slow, remove the pot from heat. Step 3 — Quickly transfer the cooked kettle corn to a large bowl. Season the popcorn with salt and then stir to coat. Step 4 — If needed, remove any of the unpopped kernels while the popcorn is still warm. Step 5 — Either enjoy immediately or allow to cool before eating.

Both ways are delicious! I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values. Where is kettle corn from? What kind of pan to use for stovetop popcorn How long does kettle corn last?