‘Great Sauces Transform Good Food into Gourmet’
Popped in huge open kettles, it’s fun to watch the rhythmic motion of the men wielding paddles the size of pizza peels. The corn kernels pop and fly around exploding out of their hard golden cocoons. I love snacking on the varied flavors of kettle corn freshly popped at our local Silver Spring Farmer’s Market.
Now you can pop a pot right at home. It’s an inexpensive treat just a little sweeter and crunchier with the addition of a few tablespoons of sugar. It’s a nod to salted caramel with a crunch.
This one’s for Scott, my brother who loves popcorn. Frequently he lets those kernels fly and now he can try a new version just right for an easy, inexpensive holiday treat. My favorite time to enjoy it with his family is on Game Night. I’ll shuffle.
You may also enjoy Rockamole, Fetamole, Jalapeño Bean Dip, Parmesan Zucchini Crisps, Vegetable Tapas, Hummus, Baba Ghannouj, Bleu Cheese Ball, Nigiri Fruit Sushi, Smoky Sweet Wings, Teriyaki Wings, Buffalo Wings, Maple Chili Wings, Gyoza, Pearl Balls, Maytag Bleu Terrine, Shrimp with Miso Sauce, Creamy Italian Feta Dip, Htipiti Feta Dip, Tzatziki Feta Dip, and Yakitori.
Recipe: Kettle Corn
Prep Time: 1 Minute | Cook Time: 5 Minutes | Yield: 4 Servings | Level: Easy
Special Equipment – large pot
1 Heat oil in a large pot over medium.
3 Add popcorn kernels and sugar, then stir. Cover with a lid.
4 Cook the popcorn, shaking frequently. Once the popping has significantly slowed, take it off the heat and quickly pour on the parchment-lined tray. Season immediately with salt and allow to slightly cool and dry.
The popcorn will stick and burn if not stirred well and shaken frequently.
Make your first batch with 1/4 cup sugar. If you would like it a little sweeter, try 1/3 cup in the next batch.
Serve at parties, home movies, Family Home Evening and Game Night.
- Use white or yellow popcorn.
- Exchange 1 teaspoon kosher salt for 1/2 teaspoon table salt.
- Exchange canola for vegetable oil.
Cook with Sauces
Written by Helen Horton
Photography and Styling by Helen Horton
Updated: December 9, 2013