Perfect for a movie night or gifting by the bag, this homemade kettle corn will cure all your sweet and salty food cravings. Plus, you can make this festival favorite in less than 10 minutes!
Ingredients
- Wide Shallow pan, similar to a high-sided skillet. The thinner the better, a pan with a glass lid would be ideal to be able to watch the progress fofthe popcorn and the color of the sugar.
- 1/4 cup avocado or vegetable oil.
- 1/2 cup organic popcorn kernels
- 1/3 cup granulated sugar, or to taste
- 1/2 teaspoon salt, or to taste
Instructions
- In a wide, shallow and thin-edge skillet, heat oil over medium high heat. While oil heats, set a 13 quart mixing bowl nearby.
- Add popcorn and sugar to skillet with oil, then use a spatula to quickly stir ingredients together. Cover pot with a glass lid.
- Listen for the first kernel of popcorn to pop. Once it has, begin a timer for 3-4 minutes. Lift the skillet from the heat source and (while also holding the lid in place) give the skillet a few shakes, ideally until you hear the sugar sizzle inside. Return the skillet to the heat source for 5-10 seconds, then repeat the shake. Continue this for the full 3-4 minutes or until the popping has begun to slow down. Keep an eye on the color of the sugar: a golden color is good, but a deep dark brown means, its burning. It’s okay if all the kernels don’t pop. It’s more important to cook the popcorn properly and not burn the sugar then to get every kernel to pop!
- Quickly remove the skillet from heat and pour the finished popcorn into the large mixing bowl. Do not let the popcorn sit in the skillet: the sugar will burn and ruin your delicious popcorn. Once transferred, you can remove any unpopped kernels with a spoon.
- Season kettle corn with salt, then ue a spatula to gently toss and distribute.
- Bon Appetite! Your Kettle Popcorn is ready to be served and eaten immediately or once cooled.
Happy Popping!
