Stove Top Kettle Corn

Never again will I buy kettle corn at any sporting event ever! I got this recipe from http://www.ourbestbites.com/ and it is so simple! It is highway robbery what they charge for kettle corn at events I have been to. Brian and I decided to give this recipe a try Halloween weekend and it turned out so yummy and good, the second batch anyway. Be careful when you make this popcorn. It does not take very long to pop, maybe only a minute, so our first batch burned a bit, but it still was good. I love this recipe and will definitely make it when I am in a pinch for time and need something sweet and salty.

Stove Top Kettle Corn

Recipe by Our Best Bites

3 T canola or vegetable oil
1/3 C popcorn kernels
3 T granulated sugar
kosher salt

1. Place a large stock pot on the stove top. Set heat to medium-high. Add oil. While your oil is heating (it won't take long), measure out your popcorn into a small bowl. Add sugar to the kernels. When it's time to cook, everything moves very quickly, so it's important to have it all ready to go.

Now, wait until you see your oil smoke. This is one little trick that a lot of people overlook, but it's important. The smoke is very faint, but if you just stare at the pot (it helps to get down parallel to it), you'll see little billows of smoke coming up. That's your cue!

Pour popcorn kernels and sugar into the pot.

Immediately stir using a wooden spoon or rubber spatula, scraping sugar from bottom of pan. This step should only take about 10 seconds because I don't want a lawsuit from someone who got pegged in the eye with a popping kernel. Got that? There's your disclaimer. 10 seconds people!

Hold the pot by the handles in a way that you're securing the lid on as well. Shake the pan side to side in all directions and up and down a few times. Do this every 20 seconds or so. It will keep the sugar from burning on the bottom and help the kernels to be evenly coated.

After a few minutes you should start hearing the pops. (If it doesn't start popping after a few minutes, crack the lid to let some of the pressure out. Chances are when you put the lid back on, it will pop away). Continue the shaking every 20 second or so until you can tell almost everything is popped. Remove the lid and stir immediately.

Sprinkle Kosher salt to taste and then keep stirring.