Kettle Corn Recipe
Kettle corn is the perfect anytime treat. It’s popcorn, but better because it’s salty and sweet!
- 2 tbsp oil eg. grapeseed
- 2 tbsp sugar
- 1/4 cup popcorn kernels mushroom style preferred
- flaky sea salt
Line a baking sheet with parchment paper and set aside. Heat the oil over medium high heat. Add 3 kernels of popcorn to a heavy bottomed stainless steel pan with high sides and cover. Listen carefully for the kernels to pop.
Once the 3 kernels pop, add the remaining popcorn kernels in a single, even layer. Sprinkle with the sugar, cover and remove from the heat for 30 seconds to bring the kernels to a near popping temperature.
Return the covered pan to medium high heat. The kernels should begin to pop – keep shaking and turn the heat down to medium. You should hear almost constant popping, keep shaking the pan every 10-15 seconds, keeping the lid slightly ajar to let out steam so the popcorn stays dry and crispy.
Once the popping slows to several seconds between pops, remove from the heat and remove the lid. Pour the popcorn onto the prepared baking sheet and sprinkle with salt.