K is for Kettle Corn

Popcorn is a fairly common snack.  It’s so easy to put those little packets in the microwave, press start, and come back in 3 minutes to perfectly popped kernels.  Plus most companies have expanded their flavors choices to include more than just buttery popcorn, such as cinnamon, salty lime, cheddar cheese, and even spicy nacho, so there’s something for practically everyone.  But despite all of those varieties, nothing beats simple stove-popped popcorn.  

 

A number of years ago, I decided to always make my popcorn on the stove the old-fashioned way.  I enjoy mine salted and lightly toasted, not quite burnt, and it’s much easier to achieve those flavors when I do it myself.  Today, I refrained from either, choosing to make kettle corn for K.  I thought it’d be pretty difficult to pull off that distinct flavor, mainly because vendors only sell buttered popcorn at movies, carnivals, and amusement parks, and I assumed that they don’t sell kettle corn because it’s harder to make.  I couldn’t have been more wrong!  This kettle corn only requires three ingredients and is ready to eat in a matter of minutes.

 

 

Kettle Corn

serves 4-6

When adding the sugar and kernels to the pot, be sure to stir the sugar throughout the kernels really well, leaving no clumps.  Otherwise, some of the popcorn will be plain, while others will be dripping and over-coated.

3-4 tbsp vegetable oil

¼ c. white sugar

½ c. popcorn kernels

1. Heat oil in a large pot over medium heat.  After a few minutes, add 3 kernels of popcorn and put the lid on.  Once the kernels pop, add the remaining kernels and sugar.  Stir well and coat all kernels evenly.  Replace lid.
2. Let pot sit for 3 seconds, then lift and shake, holding the lid in place.  Return to heat.  Repeat the sit-and-shake until the popping sounds slow down.  It may take a few minutes for the kernels to pop after adding the sugar, so be patient!
3. Remove the pot from heat, but continue the sit-and-shake for another minute.  Pour kettle corn into a large bowl and let cool, stirring occasionally to prevent any large clumps.  Serve warm or at room temperature.

 

 

My favorite part about making popcorn is watching the little kernels burst, and my secret dream is to someday leave the lid off and let them fly all over the kitchen.  I kept the lid on it this time, but no guarantees about the next…