I have never popped popcorn beyond the microwave ones. We love popcorn in movie theaters and eat our hearts full when at the movies. A couple of weeks back, I bought some Popcorn corn from the local market and it was sitting on my counter top staring at me ever since. I wanted to make just the plain old butter popcorn, but the kids wanted the Kettle corn Popcorn. That is when to fit the theme for this week’s BM, I made this 3 Ingredient Old Fashioned Kettle Corn Popcorn. One of our neighbors made us a huge bucket full of Kettle Corn Popcorn when we first moved into the new house. Ever since then my heart was yearning to make some of my own. She even gave her recipe and said it was not hard at all to make. I have to say, it takes a couple of trials and errors to get the corn popping perfectly. The shaking of the pan when the corns are popping is a good arm exercise, but it is worth the 5 minutes of effort. The popped Kettle Corn Popcorn remained so crisp even the next day. Give it some time after popping as that is when it starts becoming crisp. Do not miss the salt in the recipe. A little bit goes a long way and it brings out the flavor of the sugar even more. I have seen some kettle popcorn being snowy white. Mine had slight caramelization which I loved, but would still love to keep trying until I get that perfectly white Kettle corn Popcorn. I used coconut oil for the recipe, but you could use vegetable oil if you prefer. Butter is not recommended as it will burn when the corn is popping. Use a large pot as it will have plenty of room when you are shaking the corn. Preparation time - 2 minutesCooking time - 5 to 7 minutesDifficulty level - Intermediate
Ingredients to make Kettle Corn Popcorn - Makes 10 cups
Popcorn Corn Kernels - ½ cup Sugar - ½ cup (I used granulated white sugar) Coconut oil - 4 tbsp Salt - ½ tsp
Procedure
Measure all the ingredients and keep them close. Have a large, deep pot with a lid ready. Layer a baking sheet with parchment paper and keep it ready. We will be pouring the prepared popcorn on the sheet.
Heat the coconut oil on medium heat. Add 3 corn kernels to the oil and wait for it to pop. This is our indicator of when the oil is at the right temperature. Wait for all 3 kernels to pop.
Once all the 3 kernels pop, add the remaining corn kernels along with sugar and salt and mix to combine.
Cover the pot with the lid and let the popping begin.
Wear a mitten and start shaking the pot. Shake the pit for 3 seconds and replace it on heat for 3 seconds. Keep shaking as this will help in moving the corn and the sugar and will help coat the sugar evenly. Also, this would prevent the sugar to settle in the bottom and burn.
The shaking of the pot is quite an arm exercise, but it is worth it.
Once the popping slows down and there is a 1 to 2-second gap between pops, turn off the flame and transfer the popcorn to the prepared sheet right away. The temperature of the sugar would be very high at this point and hence be careful when transferring. Also, transfer it right away to stop the cooking process.
Let the popcorn cool for a few seconds and then separate them. Let them cool completely before eating as that is when they become crisp.
Store them in an air-tight container to retain their crispness.
Similar Recipes
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter
Recipe
