Prep 3 mins
Cook 5 mins
A sweet salty popcorn snack. Fun to make and fun to eat.
- In a large kettle or covered pot heat oil and popping corn over medium-hot to hot.
- After first kernel pops, add sugar and salt, cover the pot and shake.
- Place back on heat keep the kernels popping.
- Every 30 seconds or so shake the pot so the sugar and salt coat the popped corn.
- Remove from heat and continue shaking when there's a couple second gap between popping, and pour into a large bowl to eat.
When I first tried making homemade kettle corn I was worried that I would have a burnt mess, I have not burnt my kettle corn yet and I use slightly more sugar. This is basically the same recipe that I use to make my Easy Kettle Corn. I use 1/3 cup of sugar and 1/2-1 teaspoon of sea salt. I also use premium popcorn kernels or mushroom popcorn kernels for the best sweet popcorn you want to eat. I use high heat, not the highest on my dial but almost. Using the 3 kernel method is good so that you know when to add the rest of the kernels and the sugar. This is my Sunday treat that I make 2-3 times a month.
I was successful with this recipe. I don't know if you just had the temperature too high or what, but try it at just about medium heat and definitely do the 3 kernel test. Also, shake the pot every 5 seconds and leave it on the burner for 5 seconds (not 30 seconds - that's probably why it burned). It is so yummy!!! I've made it about a half dozen times and the only time I burned it was when the temp was too high. Good luck!!!
I am not going to rate this recipe because it just didn't work for me. I made 2 different batches, using two different kinds of pans and different cooking temperatures, and both batches burned. I shook, shook,shook the first batch, and stirred like crazy for the second batch, so I'm not sure what else I could have done. I am going to chalk this up to chef error and assume that I did something wrong. I hope someone else tries this recipe and has better luck with it. I was disappointed because I would love to be able to make this at home. I might attempt to make it again someday, but I will probably wait until somebody else is successful with this recipe and can pass along some tips. Sorry! I wish it had worked out.