If you’ve ever attended a fair, you immediately recognize the smell of kettle corn popping. This treat has been around since the 17th century. The cost at the supermarket today is pricy when you consider the ingredients. So, you can solve the sticker shock by making it yourself.
The name kettle corn originated because people originally cooked it in a cast iron kettle. You’re just replacing the pot! The recipe only calls for sugar and oil besides the popcorn, and there are ways to fancy it up after cooking should you wish. For example, you might put toffee bits into the mix.
One word of warning: be patient with yourself. It’s not unusual to burn a batch or two before you figure out the timing. Be sure to have a deep pan with a lid for your preparation. You want one that’s deep enough that your popcorn doesn’t start falling out the lid. The size has the extra benefit of improving even cooking.
Krazy Kettle Corn
- ¼ cup vegetable oil
- ½ cup popcorn **
- ¼ cup white or brown sugar ***
- Salt to taste
- ** The higher quality popcorns work best
- *** Brown sugar creates a caramel-like flavor
- Pull out a large bowl for serving
- Pour the oil into your pan over medium heat
- Put a couple pieces of popcorn into the pan
- When the kernels pop, add the rest of the popcorn with sugar
- Put the lid on the pan
- As the popping starts, shake the pan frequently
- When your popcorn slows to 2-3 second intervals, remove your pan from the heat.
- Wait for the popping to stop
- Pour into the serving bowl
- Give it a good mix to avoid clumps. This is when you can add salt too.
- If you have leftovers, store them in an airtight container to keep them crunchy.