Kettle Corn Recipe

Kettle Corn

Kettle corn is really, really, really easy to make.

Who the hell knew? Well, I mean, besides the people who have made it before.

Slightly sweet with a hint of salt, I made these on a rainy afternoon and munched my way to The Longest Yard on Showtime.

Also, random side note, saw The Raid 2: Berandal last night. OMG, FREAKING AMAZING, CANNOT WAIT TO GO TO THE THEATRES AGAIN TO SEE IT AGAIN. And if you know me, I’m cheap when it comes to going to the movies. I love movies, but at $16 a ticket, and because I have Netflix, I find myself going to the movie theatre a lot less unless I want to see something crazy badly and can’t wait for it to come out on DVD. It says a lot that I’m willing to pay for the ticket one more time.

Anyway, back to kettle corn.

Ingredients for one big mixing bowl full of popcorn.

3 TBS Canola Oil

½ Cup Popcorn Kernels

¼ Cup of Granulated Sugar or if you have a sweet tooth, slightly more.

Big sprinkle of salt

Now What?

Heat oil on a medium heat, cover the pot and throw in three kernels.

When you hear them pop, mix in the sugar and then throw in the rest of the kernels.

Cover the pop.

At some point, tons of popcorn will be popping at a rapid rate.  Pick up the pot and shake it once in a while to distribute the sugar. When you hear it slow down, ie there is actually a slight break between each pop, you want to turn the heat off. Better to turn off the heat earlier than later because sugar burns easily.

Wait a minute or two, uncover the pot and sprinkle with salt. Mix well.

Pour into a bowl and gentle break up any chunks of popcorn that are sticking together.

Serve this delicious, crunchy, sweet and salt snack or keep it on your kitchen counter to munch on for the next few days.

Joyce Huang

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