Homemade Kettle Corn
This easy kettle corn recipe is simple to learn to make at home. It's the perfect sweet and salty snack for game day, movie night and more!
Servings: 6
Ingredients
- ¼ cup coconut oil , or cooking oil of choice
- ½ cup popcorn kernels , or mushroom popcorn kernels
- ¼ cup (50 grams) granulated sugar , more to taste
- ½ teaspoon fine sea salt , or to taste
Instructions
- Heat the oil in a large heavy bottom pan with lid over medium heat. Place 3 kernels into the oil. Allow them to heat up and wait for them to pop before adding the remaining kernels.
- Once the kernels have popped, add the rest of the kernels in an even layer. Remove from the heat. Count to 15 seconds (out loud so you don't forget), and sprinkle the sugar and salt over the top.
- Return the pot to medium heat. Using hot pads, gently shake the pan every 5 seconds. As it starts popping, tip the lid slightly to allow some steam to escape.
- Continue to cook (and shake the pot) until you hear it slow down (several seconds in between pops) and immediately remove from the heat.
- Pour into a large bowl or on to a piece of parchment paper. Allow to cool a few minutes (sugar will be hot). Pick out any kernels and serve.
Notes
Kernels: The monster mushroom kernels (found at smart and final) are great for kettle corn and will create a bigger pop to hold the sugar.
Storage: Store leftover popcorn in a brown paper bag so it does not become too soft.
This recipe makes about 12 to 14 cups of popcorn.
Nutrition
Serving: 2cups | Calories: 168kcal | Carbohydrates: 20g | Protein: 1g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 195mg | Potassium: 38mg | Fiber: 2g | Sugar: 10g | Calcium: 1mg | Iron: 1mg
