Kettle Corn

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READY IN: 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Process granulated sugar and salt in a mini food processor for 60- 90 seconds.
  • Using a large heavy gauge pot with lid place on stove and preheat on medium high.
  • Pour Safflower oil in pot and heat oil for about 1 minute.
  • Pour corn into hot oil.
  • Heat corn with oil for about 30 seconds; add corn syrup to hot oil and popcorn that has not yet popped.
  • Stir corn mixture to mix corn syrup into the oil.
  • Place lid on pot.
  • The corn should be starting to pop shortly.
  • Shake pot constantly while cooking.
  • When the popcorn starts to pop and has a layer of popped corn covering the raw corn very quickly pour the salt and sugar mixture in to the popcorn that is popping.
  • This needs to be timed right, and quickly done.
  • A few kernels may fly out.
  • A glass lid is a big help.
  • During the cooking process you must be constantly shaking the pot.
  • When the corn has slowed the process of popping, quickly remove the pot from the stove and pour into a large bowl.
  • It's better if some has not popped so the rest will not burn with the sugar content.
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