Make Your Own Kettle Corn With This Super Easy Recipe

@incrediblekettlecorn

Popcorn serves as the perfect snack throughout the entire year, but when fall rolls around, it’s officially kettle corn time. You’ll find fresh kettle corn at all kinds of outdoor fairs, carnivals and snack stands, and it’s even bagged up at grocery stores.

The biggest differences between kettle corn and popcorn are the flavor and the preparation. Sometimes a cast iron kettle is used in the process, and you’ll have to pay close attention to the kernels while they’re cooking, unlike regular popcorn, which you can leave alone.

A post shared by Just Popped Popcorn (@justpoppedpopcorn) on Oct 3, 2017 at 4:42pm PDT

Kettle corn is always going to be sweeter than regular popcorn with just a hint of saltiness. There’s something comforting about kettle corn and it’s insanely addicting.

Here’s how to make your own kettle corn at home when you don’t have access to a county fair.

Tools

• Baking sheet lined with parchment paper
• Large saucepan with a tight-fitting lid

Ingredients

• 1/4 cup coconut, canola or vegetable oil
• 1/2 cup corn kernels
• 1/4 cup sugar
• 1 teaspoon coarse salt

*If you want to use a healthier sugar like coconut sugar instead of regular white granulated sugar, go ahead and make yourself some coconut kettle corn.

A post shared by Incredible Kettle Corn (@incrediblekettlecorn) on Aug 8, 2017 at 5:41am PDT

Directions

1. Pour the oil into the large pot and start heating it over medium-high heat. You could add a few popcorn kernels in the beginning so you know when the oil is hot enough for the rest of the batch. Cover the pot with a lid to help the oil heat faster.
2. When the oil starts to sizzle and you hear the tester kernels start to pop, add in the rest of the kernels and cover them with the sugar. Depending on how sweet you want your kettle corn to be, you can adjust the amount of the sugar in the recipe. Cover the pot with the lid.
3. You’ll want to give the pot a good shake when you hear the kernels start to pop. As more kernels start to pop, you’ll have to use a little elbow grease and get aggressive with the shaking.
4. When the popping slows down after about three minutes, remove the pot from the heat and sprinkle the popcorn with the coarse salt and any other toppings you have on hand. Give it a good stir to make sure all the seasonings are spread around.
5. Lay the popcorn out in a single layer on a cookie sheet and let it cool for about five minutes. The popcorn will start to have a little crispiness to it as it cools.

A post shared by Incredible Kettle Corn (@incrediblekettlecorn) on May 9, 2017 at 5:24am PDT

You’ll be able to make about 10 servings with this recipe (depending on how much kettle corn you actually want to eat yourself). And you can eat the popcorn right away or seal it up and save it for a day or two. Happy snacking!