Kettle Corn Recipe
You shouldn’t be sad at the county fair, right? Well, going to the fair sometimes makes me a little sad because I can’t have those giant bags of kettle corn they sell. You can smell the sweet and salty goodness from so far away, and they tempt you with tantalizing free samples! I try to avoid them because they are almost always made with soybean oil, and so are the ones sold at the grocery store. But here’s a great recipe that tastes just like the stuff they sell at the fair, and you can have it fresh whenever you like! Don’t turn the heat up too high or else the sugar will burn, ruining the whole batch. This is top 8 allergen free. Very easy to make, and VERY addictive!
Kettle Corn Recipe
1/2 cup unpopped popcorn kernels
1/4 cup granulated sugar
1/4 cup oil
Sea salt, to taste
You need a large, heavy, stainless steel pot with a lid for this recipe. Place oil in the pot and add exactly three popcorn kernels. Cover the pot with the lid, turn the heat on the stove to medium, and keep your ears open. When you hear all three kernels pop, the oil is at the right temperature.
Open the lid, add the rest of the popcorn kernels, pour the sugar evenly on top, then quickly replace the lid on the pan. Use potholders and immediately – but carefully – shake the pan from side to side for a few seconds, holding the lid on. Alternate between leaving the pot on the stove for three seconds, and lifting and shaking the pot side to side for three seconds. Make sure you hold the lid on the pan with potholders while shaking so you don’t get burned!
Keep it up until the popping slows down a lot. At that point, take the pan off of the heat, and wait until the popping stops before you carefully remove the lid. Sprinkle the hot popcorn with salt.
Pour the kettle corn into a bowl, toss it up, and add more salt, if needed. Try really hard not to eat the whole darn thing. 😛
