How to Make Kettle Corn

Kettle corn is typically thought of as to be a fair-time or amusement-park snack (who would not love eating little pieces of it from a huge bag for $9? ) However, it’s extremely simple cook at home, and is just as delicious.

Homemade kettle corn served in white bowl.

What is Kettle Corn? How does it differ from Popcorn?

The only distinction between kettle corn and popcorn corn is that there’s a bit of sugar. Like popcorn and kettle corn, kettle corn cooks using sugar. When heated, it melts and covers the kernels that pop, creating them both sweet and salty.

It’s a great movie-night snack or quick and easy dessert.

Ingredients

vegetable oil. You could use your preferred neutral cooking oil in this recipe. Coconut oil that has been refined can make great kettle corn oil since it is clean and has a mild taste (unrefined can make your popcorn taste similar to coconut). However, I believe that cheap readily available canola or vegetable oils give you the best authentic fair-time taste.

Corn kernels for popcorn: You will find kernels of popcorn that are not popped popcorn in the grocery store alongside the bags of microwave bags. Any brand is acceptable However, Orville Redenbacher’s corn is the one I use most often.

Granulated sugar: Traditional kettle corn is made with white sugar, however, If you prefer a caramel-like flavor use brown sugar instead to make Brown Sugar Kettle Corn.

Salt: We’ll only use some salt, as good kettle corn must be salty and sweet.

Equipment

You don’t require any special equipment to cook kettle corn. All you need is the pot or a large skillet that has a long handle and lid. Be sure that the pot you use is at minimum 3 4 quarts (larger when you double your recipe) and isn’t too heavy. It’s going to be quite vigorously moving the pan around while cooking the corn in kettles,, so you shouldn’t choose a pot that is too heavy for you to carry.

Close-up photo of kettle corn.

How to Make Kettle Corn (Without Burning the Sugar)

Accept the fact that you’re likely going to be burning a bit of sugar initially. I know it’s true, but I stated that we won’t be burning sugar However, the first or two times you cook kettle corn using the new kettle, range or type of popcorn, you’re likely be able to burn a one or two kernels until you’re familiar with how each one handles heat. Pick them up and then move forward.

Place an enormous sheet pan or bowl on the counter near the stove, so that you can quickly pour your kettle corn in it. The kettle’s bottom corn can be burned in a hot pot fairly quickly, even after removing the stove. It’s important to remove the kettle corn out of the pan as fast as you can once it has popped.

Begin by using hot oil. Beginning with hot oil means that your sugar will be spending much less time inside the pot as the oil warms up, meaning it won’t take as long to begin burning. To ensure you begin with oil that’s at the correct temperature, add three kernels that aren’t popped into the oil. Once you hear the three popping you can add the remainder of your popcorn!

Make sure you use more than the pot you think you’ll require. This was already mentioned above however, using a larger pot allows everything to move, so that the sugar doesn’t sit in the hot water burning. I usually use at least 3 quarts of pots for 1/4 cup unpopped popcorn.

Take your corn off the its heat just before it ceases to pop. The standard popcorn advice is to remove your popcorn when there is a gap of three seconds between popping. If you’re using corn, it is recommended to pull it between 1 or 2. Once you’ve gotten to know the stove and pan better, you may be able to increase this amount, but you should start with this step.

A note about unpopped kernels If you are undergoing dental work to do or feeding this to your children It is best to spread the kettle corn on baking sheets and let it cool for a few minutes before sifting through and separate any kernels that haven’t been popped.

Like regular popcorn, kernels that aren’t popped don’t always drop into in the middle of the bowl. They can get clumped together with the corn pieces, and are easy to eat when you’re not cautious.

FAQ

How to Store Kettle Corn

It’s likely that you won’t end up with leftovers, however if you’d like to create a large batch of corn, it can last for about one week. Keep it at the room temperature in an airtight jar.

Kettle Corn Troubleshooting

In the event that your corn is turning out slightly chewy instead of crisp, it’s likely because your kettle has a tight fitted lid, and there was too much steam within the pot while the popcorn was popping.

The next time, break the lid slightly as you are cooking. To ensure safety by holding your handle to the cooker in your left hand. With your right hand, wrap an incredibly small kitchen towel around the handle of the lid to shield your wrist and then offset your lid (with the cracked side in the opposite direction to your body) sufficient to allow steam out, but keep the popcorn kernels inside.

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By Michael Caine

Michael Caine is the Owner of this website and also the founder of ANO Digital (Most Powerful Online Content Creator Company), from the USA, studied MBA in 2012, love to play games, write content in different categories.

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