Saturday, October 16, 2010

Homemade Kettle Corn

About a week ago I was craving Kettle Corn, so I went online and found a recipe for some, and since I'm not smart enough to figure out how to put the link here, (I tried typing in the address that was at the top of the Kettle corn page but when I tested the link, it wasn't right.)  You'll have to get  the recipe rewritten by me.  I didn't get any pictures of the first batch because it was so delicious that we ate it all before I remembered to take any pictures. The second time ,I couldn't find the website so I made it from memory with a few changes, some on purpose and some by accident.

First of all, let me just say that you'll need to have everything ready and close at hand before you begin.

You'll need:

a large pot with a lid
popcorn kernels about 1/2 C
salt to taste
cooking oil 2 Tbsp
butter 1/4 C
a large bowl
dish towel

Put  1/4 C. ( the second time I used 2 Tbsp)  of butter in the large pot.  Once it's melted add 2 Tbsp of cooking oil. (I used Blue Bonnet Margarine and vegetable oil)
Once the butter and oil are JUST BARELY starting to boil, pour in enough kernels to cover the bottom of the pot. (The second time, I only put in about 1/2 C of kernels, there was more of the sweet stuff go around!)

Cover the pot with the lid and slide the pot back and forth on the burner continually.  Once the kernels smell like popcorn but HAVE NOT started popping yet, sprinkle in the 1/4 C of sugar. ( I stirred it around the second time.)  Cover with the lid once again and continue to slide the pot around on the burner. Back and forth, side to side, whatever makes you happy. ( This keeps the popcorn from burning.) You'll want to cover the top of the pot and handles with the dish cloth now.
Once the popcorn has slowed it's popping significantly, remove from stove and pour into your large bowl (which should be close at hand remember) DO THIS QUICKLY!!! Or your popcorn will burn.
Toss the popcorn quickly, adding salt to taste (I used regular  table salt the first time, and kosher salt the second....I think it was better with the kosher)  You'll want to do this last step very quickly so the salt can adhere before the butter, sugar mixture dries.
There you have it homemade kettle corn! Once again I rewrote this from someone else. (I don't need a lawsuit over Kettle Corn.) Enjoy!


  1. ahhh brings me back to the days when my family used to make this for FHE...and then we would some how make caramel corn the age i was at it just magically appeared.