Sweet and Salty Kettle Corn Recipe
Sweet and Salty Kettle Corn is a simple, quick snack with the perfect sweet and salty balance. Made with four ingredients, this easy recipe gives snackers crunchy, caramel-coated popcorn in 10 minutes.
Servings: 6 servings*
Calories: 132kcal
Equipment
- Hand Crank Pot or Stock Pot
Ingredients
- 1/4 cup vegetable oil
- 1/3 cup white sugar
- 1/2 cup corn kernels
- 1/4-1/2 tsp salt
Instructions
Using a Hand Crank Pot
- Heat oil over medium heat with 3 kernels in the pot.
- When the kernels pop, add the remaining corn and sugar. Fit the lid on and turn the crank continuously until the popping stops.
- Immediately pour into a large bowl and sprinkle 1/4-½ tsp salt evenly over everything. Stir with 2 spatulas or spoons to mix thoroughly and break up any clusters.
Using a Large Stock Pot
- Heat oil over medium heat with 3 kernels in the pot.
- When the kernels pop, add the remaining corn and sugar. Stir everything together. Place a tight-fitting lid on. Use protection to grip the handles and in case steam escapes (a kitchen towel can cover half of the lid and handles, or use oven mitts to provide extra heat protection).
- Wait 15 seconds, then alternate 3-5 seconds of putting the pot on the burner and then picking the pot up and shaking it. Repeat until you no longer hear popping. Takes about 3 minutes.
- Immediately pour into a large bowl and sprinkle 1/4-½ tsp salt evenly over everything. Stir with 2 spatulas or spoons to mix thoroughly and break up any clusters.
Notes
*A single serving is based on 2.5 cups of popped corn.
-Sprinkle cinnamon after adding salt. -Substitute brown sugar for white. To keep your Kettle Corn fresh, STORE it in an airtight container or resealable bag at room temperature. Let the popcorn cool completely before storing. It will stay crispy for up to 1 week. If the popcorn starts to lose its crispness, spread it on a baking sheet and warm it in the oven at 250 degrees Fahrenheit (120 degrees Celsius) for 5 minutes to refresh it.
-Sprinkle cinnamon after adding salt. -Substitute brown sugar for white. To keep your Kettle Corn fresh, STORE it in an airtight container or resealable bag at room temperature. Let the popcorn cool completely before storing. It will stay crispy for up to 1 week. If the popcorn starts to lose its crispness, spread it on a baking sheet and warm it in the oven at 250 degrees Fahrenheit (120 degrees Celsius) for 5 minutes to refresh it.
Nutrition
Calories: 132kcal | Carbohydrates: 13g | Protein: 0.3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 125mg | Potassium: 18mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 6IU | Vitamin C: 0.2mg | Calcium: 1mg | Iron: 0.04mg
