Introduction: Kettle Corn Popcorn in a Pot.
This recipe took me so many tries to get right. But I figured it out and now it’s a Movie Night favorite.
Ingredients: Kitchenware: Recomended:
Popcorn Kernels 2 QT Pot w/ lid Eye protection
¼ cup sugar Cookie sheet
Salt to taste Bowl
Vegetable oil
“Kettle corn was introduced to the United States in the 18th century. It is referenced in the diaries of Dutch settlers in Pennsylvania circa 1776.[citation needed] It was a treat sold at fairs or consumed at other festive occasions. The corn, oil, sugar and salt together is cooked in a cast iron kettle, or possibly a Dutch oven, this produces a noticeable sweet crust on the popcorn, however this method requires constant stirring or the sugar will burn…” - Wikipedia
Ingredients: Kitchenware: Recomended:
Popcorn Kernels 2 QT Pot w/ lid Eye protection
¼ cup sugar Cookie sheet
Salt to taste Bowl
Vegetable oil
“Kettle corn was introduced to the United States in the 18th century. It is referenced in the diaries of Dutch settlers in Pennsylvania circa 1776.[citation needed] It was a treat sold at fairs or consumed at other festive occasions. The corn, oil, sugar and salt together is cooked in a cast iron kettle, or possibly a Dutch oven, this produces a noticeable sweet crust on the popcorn, however this method requires constant stirring or the sugar will burn…” - Wikipedia
Step 1: Measure the Ingredients
Fill the bottom of the pot with a layer of kernels. Pour the kernels out of the pot and into another container. Take about 10 kernels and place them back into the pot.
Add vegetable oil to the pot enough so it comes up halfway on the kernels. Put the lid on and turn the flame to medium.
Set aside a ¼ cup of sugar and a salt shaker.
Add vegetable oil to the pot enough so it comes up halfway on the kernels. Put the lid on and turn the flame to medium.
Set aside a ¼ cup of sugar and a salt shaker.
Step 2: Caution: Contents Are Hot!
When the oil is hot enough the kernels will start to pop. Once a few are popped, open the lid away from you and pour in the kernels from the backside of the pot.
Place the lid back on and agitate kernels by the handle. You may want to hold the lid down with an oven mitt.
Soon the kernels will begin to pop. After about 10 pop, open the lid away from you and quickly pour in the sugar from the backside of the pot.
Continually agitate until the popcorn pops to the bottom of the lid.
Place the lid back on and agitate kernels by the handle. You may want to hold the lid down with an oven mitt.
Soon the kernels will begin to pop. After about 10 pop, open the lid away from you and quickly pour in the sugar from the backside of the pot.
Continually agitate until the popcorn pops to the bottom of the lid.
Step 3: Salt and Cool
This next part happens pretty fast while it’s happening. Just be very careful.
Dump about half the popcorn out on a cookie sheet. Keep agitating the pot over the flame to finish popping the rest of the popcorn. Don’t wait too long or else the sugar will burn. Dump the rest out and salt the popcorn while it’s still hot.
Again be careful because the kernels may continue to pop while you’re pouring them out. The sugar will still be molten and can burn you if your not careful.
After the popcorn cools scoop it up into a bowl. While you're doing it remove any un-popped kernels.
Dump about half the popcorn out on a cookie sheet. Keep agitating the pot over the flame to finish popping the rest of the popcorn. Don’t wait too long or else the sugar will burn. Dump the rest out and salt the popcorn while it’s still hot.
Again be careful because the kernels may continue to pop while you’re pouring them out. The sugar will still be molten and can burn you if your not careful.
After the popcorn cools scoop it up into a bowl. While you're doing it remove any un-popped kernels.