Perfect for a movie night or gifting by the bag, this homemade kettle corn will cure all your sweet and salty food cravings. Plus, you can make this festival favorite in less than 10 minutes!
‣ 1/4 cup vegetable oil ‣ 1/2 cup popcorn kernels ‣ 1/3 cup granulated sugar ‣ 1/2 teaspoon salt, or to taste
In a wide, shallow pan, warm up some vegetable oil. Add popcorn and sugar, give it a quick toss to coat, and then cover the pot with a glass lid.
Listen for the popcorn to pop. Once you hear the first one, set a timer for three to four minutes. The key to kettle corn is continuously lifting the pot from the heat source, giving it a few good shakes, and then placing it back in the heat for five to ten seconds. You’ll repeat this shaking step for the full three to four minutes while the popcorn pops. Use the glass lid to keep an eye on the popcorn (making sure that the sugar doesn’t burn.) When the popping starts to slow, remove the pot from heat. Don’t worry if not all the kernels pop; it’s more important to make sure you don’t overcook the sugar.
Quickly transfer the cooked kettle corn to a large bowl. Don’t let the popcorn sit in the pot it cooked in; the sugar will burn, so move quickly. Season the popcorn with salt and then stir to coat.
If needed, remove any of the unpopped kernels while the popcorn is still warm. If you wait, they’ll end up sticking to the popped popcorn.