Since the fair and festival season is over, do you have to wait another long, long year for kettle corn? No, says our blogger Kendra, who sent along a version her family adores.
Kettle Corn is one of our favorite homemade snacks. Thereâ€™s something about that salty sweetness that makes my mouth water just thinking about it! My kids absolutely LOVE this stuff; that is when they can wrestle it away from mommy!! If you have an old fashioned crank-type stove-top popcorn popper, itâ€™ll make the job a whole lot easier (and much more nostalgic!). Although, any medium sized pot with a lid will do, as long as you keep a close eye on the process.
Hereâ€™s how we make Kettle Corn in our homeâ€¦
1 Tbsp vegetable oil
Â½ c. popcorn kernels
3 Tbsp sugar
1 teaspoon salt
First, add the oil to the pot and allow to heat over medium to medium-low for a few minutes to warm it up. Next, add the kernels and stir to coat with oil. Continue stirring as you add the sugar and the salt. If using a stovetop popper, keep the lid closed tightly and continue stirring.
If using a regular pot, cover with a lid, and gently and continuously shake the pot to keep the kernels moving. Keep stirring or shaking as the popcorn pops.
When the popping slows, for either method, remove from heat quickly. Being careful of the escaping steam, dump the kettle corn into a large bowl, and stir with a wooden spoon to break apart any clumps. Allow to mostly cool before eating. Then sit back with a large bowl, and enjoy!
Kettle corn can be stored in a glass jar (I like using a gallon sized mason jar) for several days and will retain its fresh crunch. But the trick will staying out of it that long!!
Â Have you ever made Kettle Corn? Whatâ€™s your favorite homemade popcorn recipe?