Recipe: Perfect Kettle Corn

Recipe #5 from the Joy The Baker cookbook!

Kettle corn is one of my favorite foods of all time. I always thought a homemade version could never compare to the overflowing bags of perfectly sweet, expertly kettle cooked popcorn you find at the circus or a fair. Well folks, I was wrong. This recipe comes so darn close you might not be able to tell the difference.

Joy The Baker’s Perfect Kettle Corn
2 tbsp. vegetable oil
2 tbsp. butter
3 tbsp. granulated sugar
1/2 cup corn kernels
1 tsp. kosher salt

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A word about hardware first: I thought for sure my Le Creuset would be optimal for popcorn making – it’s big, holds in heat, has a tight fitting lid, etc. But actually a Le Creuset, or any heavy cast iron pot, will not work for stovetop popcorn making. You have to shake the pot often while the corn pops to avoid burning and a Le Creuset is way too heavy to move around like you’ll need it to. I recommend using any large but light saucepot you have with a lid. I used my 5 quart T-Fal dutch oven.

Heat the vegetable oil and butter over medium-high heat until the butter is completed melted.

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On top of the hot oil/butter, spread out the corn kernels and, as evenly as you can, sprinkle the sugar on top. Do this step quickly and then put the lid on the pot.

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Make sure the lid is on tight and the heat is medium-high. Every 10 seconds or so you’ll need to shake the pot a little to make sure none of the kernels are sticking to the bottom or burning. This is relatively easy – put on potholders, hold the handles of the pot while keeping your thumbs on the lid, and shake gently. The popcorn will take 1-3 minutes to start popping. Keep shaking at 10 second intervals throughout the cooking process.

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When the popping starts to slow down, reduce the heat to low and let some of the steam escape.

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When the popping has completely stopped turn off the heat, remove the lid, and sprinkle on half of the salt.

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Transfer the kettle corn to a big bowl and sprinkle on the remaining salt.

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Divide up into smaller bowls or eat right out of the big bowl (preferably under a blanket with your sweetie while watching a bad action movie, just saying.)

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This kettle corn amazed me. I couldn’t believe I made this in my own kitchen! It was literally perfect: the best combination of sweet, salt, and crunchy. I prefer this recipe and method to any I’ve tried in the past. I’ve made a sweet syrup to go over the top of air popped popcorn but that leaves the batch a little soggy. Joy’s recipe/this method produces dry popcorn with a crisp sugary salty shell, if you will. So good!

About Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.
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2 Responses to Recipe: Perfect Kettle Corn

  1. Pingback: Top 12 Domestocrat Recipes of 2012 | Domestocrat

  2. Pingback: Recipe: Hot Cocoa Popcorn | Domestocrat

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