Source: Savory Sweet Life
Easy Kettle Corn
1/4 cup vegetable oil
1/2 cup popcorn kernels
1/3 cup sugar
3/4 teaspoon salt
*Special Equipment – A large pot with lid
Heat oil in a large pot over medium-high heat. Add popcorn and sugar giving it a quick stir and then cover with lid. Once popcorn starts popping, pick it up and give it a quick shake every few seconds until popping slows down, between 3-4 minutes. Remove immediately from heat and pour into a large bowl. Sprinkle with salt and serve immediately. Do not make the mistake of removing the pot from heat without transferring to a bowl. Due to the high heat of the pot, if you don’t transfer the popcorn it will caramelize and perhaps burn. *Also, do not attempt to make a batch of this in a dutch oven. I made a second batch thinking it would work and it caramelized to quickly and burned.
Update: Buck from JustPoppin just left a really informative comment with suggestions on popping kettle corn. This is what he had to say:
- 3 kernels of corn should be added to the oil in the pan at the very start. Only after those kernels pop should the rest of the corn and other ingredients be added to the hot oil. Do this instead of adding the popcorn to cold oil and heating it together (which saps the popcorn of needed moisture).
- More so than any other popcorn, Mushroom Popcorn kernels are very heat sensitive. They need higher heat (over 400F) to pop with the explosiveness necessary to get that big puffy ball shape, and to get it from the overwhelming majority of the kernels in the pan (which should be the result).
- Popcorn will pop at temperatures as low as 250F but it’s more of a PFFFFT instead of a POP! Get over 400F and you’ll be getting bigger POPs. The step above is a great way to be sure the oil is plenty hot before adding most of your corn.