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Perfect Homemade Kettle Corn with tips on how to make kettle corn

Start by heating the sweetener of your choice over medium heat, then add the popping corn and cover the pot or pan with a lid. Shake the pot or pan occasionally to keep the popcorn moving and help distribute the sweetener evenly. Once the popcorn starts to pop, continue shaking the pot or pan to prevent the sugar from burning in any one spot.

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In a large, heavy bottom pot with lid, heat vegetable oil. Add 2-3 kernels of popcorn to the oil. When those pop, your oil is ready! Add sugar to the oil and stir until it starts to dissolve. Add popcorn to oil and sugar. Immediately cover with lid and start shaking the pot continuously over the burner.

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How to make kettle corn without burning the sugar? The key to making perfect homemade kettle corn is to constantly stir the kernels after mixing in sugar. This coats them evenly and prevents the ones in the bottom of the pot from sticking. Featured Products (54) The Starter Set. Original Price: $242.00 Current Price: $.

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Instructions. In a wide, shallow, and thin-edged skillet, heat vegetable oil over medium-high heat. While oil heats, set a 13-quart mixing bowl nearby. Add popcorn and sugar to skillet with oil, then use a spatula to quickly stir ingredients together. Cover pot with a glass lid.

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Add the popcorn kernels. When the coconut oil sizzles, sprinkle the sugar over the popcorn kernels. Cover and stir or shake the pan until the popping slows down. The popcorn should be done popping in about 2 minutes. Remove from the heat and pour the kettle corn into a large bowl. Sprinkle with salt and toss.

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Homemade Kettle Corn. Yield: 8 Cups. Prep Time: 1 minute. Cook Time: 3 minutes. Additional Time: 1 minute. Total Time: 5 minutes. This homemade kettle corn recipe is perfect for those sweet and salty cravings that we all get from time to time. It's so simple to make, with only 4 basic ingredients—and FAST.

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Set out a serving bowl and oven mitts. Measure sugar and water into a small saucepan. Warm over medium high heat, swirling until the sugar dissolves and the mixture is clear. Turn off heat and reserve. Set a large stainless steel pot - one you have a cover for - over a medium high flame and add the canola oil.

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Heat vegetable oil in a large skillet or cooking pot over medium heat. Add 4 popcorn kernels and cover with the lid. Add kernels. Once you hear all 4 kernels pop, this will indicate that the skillet is hot enough and ready. Add in the rest of the popcorn kernels, sugar and salt. Toss well to coat and close the lid.

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Heat vegetable oil in the pot. Once the oil is hot, add popcorn kernels and sugar. Quickly stir to combine. Put the lid on. Popping popcorn - Wait until you hear the first kernel pop. Then, every 10 seconds, lift the pot off the heat source and shake it, holding the lid on, to toss the popcorn inside.

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Add all ingredients to a stovetop popcorn popper. Heat over medium heat, turning the crank constantly. When the kernels start to pop, continue to crank constantly. Remove from heat when the popping has slowed to every 2-3 seconds, and the lid is starting to lift.

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Cover with the lid and set over medium-high heat. Add the corn kernels, sugar, and salt: When you hear one of the kernels pop, uncover the pot and pour in the rest of the kernels, sugar, and salt. Use 1/4 cup of sugar if you like slightly sweet kettle corn and more if you like sweeter. Quickly stir everything together to coat all the kernels.

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Keep an Eye on the Timing. Kettlecorn, and popcorn in general, can prove a fickle snack to cook. It can go from perfectly cooked to burnt to a crisp in the blink of an eye. By keeping a steady eye on the cooking time and smell, you can help reduce the chance of burning.

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Watch us make a batch, or skip straight to the recipe below. How to Make Kettle Corn Prep Time: 2 mins. Cook Time: 5 mins. Ingredients: 1/2 cup popcorn kernels 1/4 cup granulated sugar 1/4 cup vegetable oil Salt to taste. What You Do: Pour the vegetable oil into a large pot. Add three popcorn kernels. Then, cover with a lid, and heat over.

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Heat oven to 350 degrees. Line with foil and grease or vegetable spray an 18″ x 9″ pan cake pan. Spread popcorn on foil in pan. In a deep 16-24 oz micro-proof cup or bowl, stir together corn syrup, sugar and water. Heat sugar mixture in microwave on high for 1 minute.

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Place the pot over medium-high heat and add the oil along with 2-3 popcorn kernels. As soon as the kernels pop, add the rest of the kernels, the sugar and optional salt. Cover the pot and shake continuously until the kernels start popping again. Reduce heat to medium.

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Pour sugar and salt directly over the popcorn. Cover and shake for 3 seconds, rest for 3 seconds, repeat, until popcorn begins to pop steadily. Once that starts, shake pan mostly continuously, pausing occasionally to listen for breaks in popping. Once there is about a 2 second break between pops, pull from heat.