How to Make Homemade Kettle CornFebruary 3, 2016
Kettle corn is a delicious treat sold at many fairs and carnivals. It is easy enough to make at home with a few ingredients.
Line a baking sheet with parchment paper and set it aside. Pour 3 tablespoons of coconut, canola, or vegetable oil into a 4-quart pot and drop in three kernels of corn. Cover the pot with the lid and set it over medium-high heat.
When you hear a corn kernel pop, uncover the pot and pour in ½ cup corn kernels, ¼ to ½ cup sugar, and 1 teaspoon salt. Stir everything together to coat the kernels and replace the lid.
Shake the pot occasionally while the corn pops and more frequently as the popping increases. Put the pot back on the burner every few seconds. Some steam is normal. Stop popping if you smell smoke.
When the popping slows down to every one to two seconds, remove the pot from the heat. Don’t wait for all the kernels to pop because the kettle corn will burn. It should take about two to three minutes for the corn to pop.
Pour the kettle corn onto the lined baking sheet and use a long-handled spoon and your fingers to spread it into an even layer and pull out burnt pieces. Let the kettle corn cool for five minutes or longer and eat it immediately or store it in an airtight container for up to several days.
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