Kettle Corn
by Pam on May 26, 2014
I have been making homemade popcorn for my kids lately and decided to give kettle corn a try. Although my kids would have probably prefered this popcorn heavily coated in sugar, I did this kettle corn with a light coating of sugar to keep it a little bit healthier. Thankfully, my kids thought it was awesome. My son said, “I don’t like it, I LOVE it.” While my daughter said, “This is the best popcorn I’ve ever had!” This kettle corn took minutes to make and made my kids very happy. If you want a heavier coating of sugar on your popcorn then double the sugar in this recipe. I will never buy bagged kettle corn again!
Line a baking sheet with a silpat mat.
Heat the coconut oil in a large saucepan over medium high heat. Once the oil is HOT add the corn kernels, sugar, and a pinch of salt. Stir to coat the corn kernels evenly. Place the lid on the saucepan and shake the pan every 10-15 seconds until the corn starts to pop. Once the kernels start popping, shake the pan continuously and vigorously. Listen closely to the popcorn, when you hear the popping begin to slow, 1 to 2 seconds between pops, remove the pan from the heat. DO NOT wait for every kernel to pop or you’ll burn the popcorn. Take the saucepan off the heat and pour directly onto the baking sheet. Spread it out so it will cool – it will be a bit sticky. Let the p0pcorn cool for a minute or two then pour into a serving bowl. Eat & enjoy.
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Kettle Corn
Yield: 5 cups of popcorn
Total Time: 5 min.
Ingredients:
1 tbsp coconut oil
1/4 cup corn kernels
2 tbsp white sugar (double the sugar for an extra sweet batch)
Pinch of sea salt
Directions:
Line a baking sheet with a silpat mat.
Heat the coconut oil in a large saucepan over medium high heat. Once the oil is HOT add the corn kernels, sugar, and a pinch of salt. Stir to coat the corn kernels evenly. Place the lid on the saucepan and shake the pan every 10-15 seconds until the corn starts to pop. Once the kernels start popping, shake the pan continuously and vigorously. Listen closely to the popcorn, when you hear the popping begin to slow, 1 to 2 seconds between pops, remove the pan from the heat. DO NOT wait for every kernel to pop or you’ll burn the popcorn. Take the saucepan off the heat and pour directly onto the baking sheet. Spread it out so it will cool – it will be a bit sticky. Let the p0pcorn cool for a minute or two then pour into a serving bowl. Eat & enjoy.
Recipe and photos by For the Love of Cooking.net
References
- ^ Print Recipe (www.gordon-ramsay-recipe.com)
- ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)
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