Kettle Corn Recipe
Kettle corn is the perfect anytime treat. It’s popcorn, but better because it’s salty and sweet!
Servings: 6
Ingredients
- 2 tbsp oil eg. grapeseed
- 2 tbsp sugar
- 1/4 cup popcorn kernels mushroom style preferred
- flaky sea salt
Instructions
- 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.
