Perfecting this recipe has been nothing short of an obsession. I have eaten kettle corn 80% of the nights that we have been in quarantine so far. I regret nothing.
Ingredients
- 1/8 cup vegetable oil (the amount is less important, you need a thin even layer on the bottom of your pan.
- 1/3 cup popcorn kernels
- 1/8 cup sugar
Instructions
- Add vegetable oil to the bottom of a medium sized pot with a well-fitting lid. Begin heating on medium high heat.
- Put three popcorn kernels into the vegetable oil. When 2/3 kernels pop, it's time to add your other ingredients.
- Dump all popcorn into the oil and shake gently to distribute. Shake the sugar over top of the kernels distributing well, but quickly. Immediately put the lid on the pot.
- Wait about 10 seconds and give the pan a gentle shake. If you shake too gently, you will burn the sugar. Shake too vigorously and you will clump your sugar.
- Put the pot back down on the heat and every 10-15 seconds, stop to shake. As more kernels pop, you can shake more and more vigorously- side to side and up and down while holding the lid.
- Stop when kernels slow and stop popping.
- As soon as the popcorn is done, pour into a bowl and add a bit of salt. *The sugar will make the popcorn hot and sticky at first so be careful!
