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Kettle Corn

Kettle Corn

I have been making homemade popcorn for my kids lately and decided to give kettle corn a try. Although my kids would have probably preferred this popcorn heavily coated in sugar, I did this kettle corn with a light coating of sugar to keep it a little bit healthier. Thankfully, my kids thought it was awesome. My son said, “I don’t like it, I LOVE it.” While my daughter said, “This is the best popcorn I’ve ever had!”  This kettle corn took minutes to make and made my kids very happy. If you want a heavier coating of sugar on your popcorn then double the sugar in this recipe. I will never buy bagged kettle corn again!

Kettle Corn

How to Make Kettle Corn

Line a baking sheet with a silpat mat.

Heat the coconut oil in a large saucepan over medium-high heat. Once the oil is HOT add the corn kernels, sugar, and a pinch of salt. Stir to coat the corn kernels evenly. Place the lid on the saucepan and shake the pan every 10-15 seconds until the corn starts to pop. Once the kernels start popping, shake the pan continuously and vigorously. Listen closely to the popcorn, when you hear the popping begin to slow, 1 to 2 seconds between pops, remove the pan from the heat. DO NOT wait for every kernel to pop or you’ll burn the popcorn.

Take the saucepan off the heat and pour directly onto the baking sheet. Spread it out so it will cool – it will be a bit sticky. Let the p0pcorn cool for a minute or two then pour into a serving bowl. Eat & enjoy.

Kettle Corn

 

Kettle Corn

Kettle Corn

Total Time: 5 minutes
Servings: 5 cups of popcorn

Ingredients

  • 1 tbsp coconut oil
  • ¼ cup corn kernels
  • 2 tbsp white sugar double the sugar for an extra sweet batch
  • Pinch of sea salt

Instructions

  • Line a baking sheet with a silpat mat.
  • Heat the coconut oil in a large saucepan over medium-high heat. Once the oil is HOT add the corn kernels, sugar, and a pinch of salt. Stir to coat the corn kernels evenly. Place the lid on the saucepan and shake the pan every 10-15 seconds until the corn starts to pop. Once the kernels start popping, shake the pan continuously and vigorously. Listen closely to the popcorn, when you hear the popping begin to slow, 1 to 2 seconds between pops, remove the pan from the heat. DO NOT wait for every kernel to pop or you'll burn the popcorn.
  • Take the saucepan off the heat and pour directly onto the baking sheet. Spread it out so it will cool--it will be a bit sticky. Let the popcorn cool for a minute or two then pour into a serving bowl. Eat & enjoy.
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11 Comments

  1. I seriously love homemade kettle corn. It was a little dangerous the day I learned to make it myself. Now kettle corn is just a few minutes away at all times, hahah!

    What a great idea to use coconut oil! Does it give the popcorn any coconut flavor? I usually use vegetable oil. Can’t wait to try that next time.

  2. My sons used to make kettle corn when they worked at the Christmas tree farm. Everyone loves it. Hooray for you deciphering the “secret” formula!