Go Back
Print

Kettle Corn

Four ingredient homemade kettle corn - so easy and yummy

Course Snack
Cuisine American
Cook Time 5 minutes
Author Janssen Bradshaw

Ingredients

  • 3 tbsp vegetable oil
  • 1/3 c of popcorn kernels I personally prefer white to yellow – I think the white is fluffier and the yellow is much chewier
  • 3 tbsp granulated sugar
  • Coarse salt

Instructions

  1. Pour the oil into a large stock pot (with a tight-fitting lid) and heat over medium-high.
  2. While the oil heats up, stir together the popcorn and sugar in a small bowl. Put the salt nearby and have a good-sized dishcloth and rubber spatula on hand.
  3. Once the oil is heated (you should see some very faint smoking when it’s hot enough), pour the sugar/popcorn mix in and stir it with your spatula, scraping up the sugar so it doesn’t burn on the bottom. Be quick (ten seconds or less) because you don’t want the popcorn to start popping and shoot out and ping you in the face.
  4. Put the lid on the pot and thread your dishtowel through the lid handle and drape it over the sides of the pot so it covers the handles. Now you can hold the pot comfortably.
  5. Every 20 seconds, pick up the pot by the handles, and, holding it so the lid stays firmly on, shake it in every direction so that the sugar doesn’t burn and all your kernels get coated.
  6. After a couple of minutes, it will start to pop – keep shaking it every 20 seconds until you can hear that most of the kernels have popped.
  7. Remove from heat, take off the lid and stir it right away, being sure to scrape the bottom. Then sprinkle salt on top and stir to mix.
  8. Let it cool for a few minutes so you don’t burn yourself on the melted sugar and enjoy!
  9. These directions take longer to read that it takes to actually make it – it’s super easy!
  10. And there’s movie night, ready to go, with practically no prep.