Honestly, there’s not much to say about this Perfect Kettle Corn recipe other than it’s perfect. Aaaand I made it more than once. Three times. I made it three times!
Recipe Rating: 5 Knives out of 5
Perfect Kettle Corn
2 tbsp. vegetable oil
2 tbsp. butter
3 tbsp. granulated sugar
1/2 cup popcorn kernels
1 tsp. kosher salt
- Heat oil and butter in a large, heavy saucepan over medium heat. Make sure that it’s a pan that you can easily lift and shake. Have potholders on hand.
- Once the oil and butter is hot, pour in the popcorn, sprinkle sugar on top and cover.
- It will take a few minutes for the first pops, but once the popcorn starts popping, shake continuously until the popcorn is popped. This means that, once the popcorn really starts going, you’ll want to grab the pot with your pot holders, securing the lid, and shake the pot above the flame of the stove for a few seconds, return to the heat, and repeat this process several times throughout the popping process. This will prevent the popcorn from sticking to the bottom of the pan and burning.
- Transfer to a serving bowl and salt lightly. Mix with a big spoon. The sugar will still be hot, and the popcorn may be sticky. Don’t burn your hands on hot sugar. The popcorn will dry as it cools. Makes 8-10 cups.
(From JOY THE BAKER by Joy Wilson. Copyright © 2012 Joy Wilson. Published by Hyperion. Available wherever books are sold. All Rights Reserved.)