Kettle corn in 5 minute


1/4 cup vegetable oil or any high heat neutral oil

  • 1/4 cup (50 gramspopcorn kernels
  • 2 tablespoons (25 grams) granulated sugar
  • 1/2 teaspoon fine salt.


Creating Kettle Corn: A Step-by-Step Guide ÷

  • Begin with hot oil by placing 3 popcorn kernels in the pot. Cover it and set over medium heat. Once the kernels pop, the oil is ready. Have the remaining ingredients ready next to the stove, as the process happens quickly.
  • Add the popcorn and sugar to the pan, stir, cover, and use oven mitts for protection. Continuously swirl and shake the pot until you hear the popping slow to 1 to 2 seconds between pops. Be cautious to avoid scorching the sugar; err on the side of caution and remove the pot from the heat sooner rather than later.
  • Turn off the burner and wait a few seconds until all the popping stops. Sprinkle the popcorn with salt and let it cool in a large, wide bowl for a few minutes. This cooling step ensures the sugar cools into a crispy glaze.

    Check for any unpopped kernels in the bowl and discard them if you’re concerned. Kettle corn is best enjoyed immediately; store it in an airtight container for a few days if needed.

  • Afterward, the pot will have a thin coating of caramelized sugar and oil. Soak it in cool water for about 10 minutes to dissolve the glaze, making the cleaning process easier.

Time ÷

Prep:1 mins

Cook:2 mins

Cooling Time:2 mins
Total:5 mins
Servings:2 to 4 cups
Yield:7 cups

Steps to Make It: A Simple Guide÷

  1. Put the oil and 3 kernels of popcorn in a large (6-quart) soup pot, cover, and set over medium heat until you hear the kernels pop, about 1 minute.
  2. As soon as you hear the kernels pop, add the remaining popcorn kernels and sugar. Stir once or twice with a wooden spoon.
  3. Cover the pot. Slip on oven mitts and cook, swirling the pan constantly, until the popping slows to about 2 seconds apart, about 1 minute 30 seconds. Slide the pot off of the heat and let it stand, covered, until the popping stops, about 5 seconds.
  4. Sprinkle the popcorn with salt, cover, and shake the pot to combine everything evenly. Pour the kettle corn out into a large, wide bowl immediately. Let the popcorn cool for 2 minutes.

so it crisps up before serving.


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