K is for Kettle Corn
Popcorn is a staple in our home. It is easy and quick to make, everyone can eat and enjoy it, and it is very allergy friendly for us! The quickest way to make it is to pop it in canola oil on the stove, then spray it with Canola oil spray, and sprinkle some salt on it. Occasionally, we enjoy trying other popcorn recipes though, and kettle corn is one of our absolute favorites!
This is a step by step recipe for making a very addicting kettle corn. Now we don't have to wait all year for the fair or the local festivals to come around, so we can go spend $10 on a bag that will be gone in a day!
Kettle Corn Recipe
1/2 c. white sugar
2/3 c. popcorn kernels
5 TBS. oil (Canola, sunflower, coconut)
salt (to taste)
Turn heat to medium high. Heat the oil, as directed below in the steps. Stir in sugar until dissolved, then add popcorn kernels and stir to coat. Turn the heat down to medium low and put the lid on. Shake often, as directed below. Add the salt at the end when popcorn is finished popping.
For step by step directions, see the pictures below.
First, we assemble ingredients. For this recipe I made the kettle corn using organic coconut oil, but you can also use Canola or sunflower oil. You will need an oil that can sustain higher temperatures without scorching.
Next, get the oil heating up in the pot. Use a big stock pot so you have enough room to shake the popcorn later on in the cooking process. Also, pre-measure your ingredients so you don't have to leave the oil unattended while it's heating up.
I like to place a few kernels into the oil and watch them, to help me know when the oil is hot enough to add the ingredients. As soon as these 'sample' kernels pop, I go ahead and stir in the sugar and remaining scoop of popcorn kernels.
Stir the sugar quickly into the hot oil. It will dissolve quickly. Then pour the remaining kernels in and stir them well, to coat them all with the oil/sugar mixture.
Put the lid on and allow the popcorn to start popping, but stay close by! It will burn easily because the oil is so hot.
About every 30 seconds, shake the pot to completely coat the popcorn with the sugar/oil mix. Don't remove the lid at this point....for obvious reasons! ;-) Since the lid and pot are very hot, I lay a hand towel across the top so I can easily hang onto the lid while shaking.
When you hear the popping sound slowing down and coming to a stop, it is safe to remove the lid and stir the popcorn. Remove the pot from the heat if the kernels are mostly popped.
Add the salt at this point. You can put the lid back on and shake it well, or use your spoon to stir it. I prefer shaking because it seems to keep the popped corn more intact than stirring, which sometimes will break the kernels.
If you can wait to eat it, it is best to pour the kettle corn out onto a cookie sheet to allow it to dry a bit. It will be in sticky clumps, but as it dries, you can break the clumps apart.
Enjoy!!! This kettle corn works great to pack up and serve the next day....if there's any left over!
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This post is linked with Blogging Through The Alphabet with "Ben and Me" and also with Lisa at Try A New Recipe Tuesday.
