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Kettle Corn Recipe
½ cup unpopped popcorn
Oil for popping
3 Tbsp. Granulated Sugar
Dash of Salt
Before making your Kettle Corn, it works best if the popper is already slightly heated up. Kettle Corn can burn much faster than regular popcorn, so be careful not to over heat.
Pour in enough oil to have about a 1/8” covering the bottom. This measurement is an estimate. We strongly suggest no more than ¼ a cup. Too much oil will make popcorn soggy.
Once the oil is well heated*, dump in about ½ cup of unpopped popcorn. Have enough to make a single layer of kernels on the bottom of your popper.
Let the kernels heat up for before adding sugar. Adding sugar too soon allows the popcorn to scorch easier and waiting too late makes the sugar stay granular and grainy. When ready sprinkle sugar evenly over the surface of the popcorn and add a small dash of salt.
Shake quickly back and forth until popcorn is finished. It is important to keep the popper moving at all times. Please note that trying to pop every kernel will scorch the popcorn.
Now just serve and ENJOY! Recipe is enough for two to share!
*Hot splashing oil can burn you. Please be careful. Not suggested for kids to prepare.
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