Homemade Kettle Corn
8 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 3 tablespoons oil (vegetable, canola, peanut, or coconut)
- Β½ cup corn kernels
- ΒΌ cup granulated sugar
- Β½ teaspoon salt
Method
- In a large pot with lid or a Whirly Pop Popcorn Maker, heat oil over medium-high heat. Add a couple corn kernels to the oil, when they pop it means that the oil is at the desired temperature.
- Add Unpopped Popcorn Kernels to the oil, followed by the granulated sugar while shaking the pot constantly. Once all the sugar is added, cover with the lid and keep shaking the pot over medium heat. This will ensure that there are no burnt kernels or sugar stuck to the bottom of the pot.
- Once all the popcorn kernels are popped, remove from heat and dump onto a baking sheet. Sprinkle with salt while the popcorn is still warm, seperate the popcorn if needed (every kernel will have a thin layer of caramel on it, it's kind of like candy! So the popcorn might stick a little).