This 2-Ingredient Kettle Corn Is Perfect for Snacking (So Easy!)
Food memories are some of my best memories. Living in Indiana, I spent plenty of time at fairs and carnivals as a kid. I loved the rides, games, and animals, but the food was my favorite. My family and I sampled the basic (corn on the cob) and the indulgent (elephant ears coated in a heavy dusting of powdered sugar), but it was the kettle corn that made a lasting impression. I’ve been hooked on it ever since.
The first time I had kettle corn was at a state fair in Indiana. I remember waiting in line with my dad, sneaking peeks behind the tent at the man making it. He had a huge pot filled with popcorn kernels and a big wooden paddle that looked like an oar for a kid-size canoe. I watched as he pushed the kernels around with the paddle, the motion and the heat forcing the kernels to pop and then fill the kettle. I was entranced by the magic and then the smell — a combination of sweetly scented air paired with freshly popped corn. It tasted as delicious as it smelled; now, whenever I want to rekindle that food memory, I make it at home.
Why You’ll Love It
It’s sweet and salty. You don’t have to choose! Kettle corn satisfies the need for something sweet and the need for something salty when it comes to snacking.
It’s inexpensive. Packaged snacks can get pricey, but a big bag of popcorn kernels can run as low as $1.99 for a 1-pound bag! Add a little bit of oil, salt, and sugar, and you’ve got a snack that can feed five people for about $0.75!
It’s satisfying. Kettle corn provides a puffy, crisp crunch with every bite. Add a little bit of chew and you’ve got a snack that satisfies all of your textural desires. It also packs 3 1/2 grams of fiber per 3-cup serving, to help fill you up in the most delicious way.
Key Ingredients in Kettle Corn
Oil: A neutral-flavored oil with a high smoke point, such as avocado, grapeseed or vegetable, works best for popcorn. To make a 5-cup batch of popcorn, you’ll need about 2 tablespoons of oil.
Popcorn kernels: Buy in bulk at the grocery store or use your favorite bagged variety. Some farmers markets also sell delicious heirloom varieties that are worth a try.
Granulated sugar: Traditional kettle corn uses granulated sugar, which is helpful since most cooks have it stocked in the kitchen. If you need a substitute, try brown sugar for a more caramelized experience.
Salt: Popcorn salt is finely ground, which helps it adhere more readily than kosher or other salt varieties. If you can’t find any, simply grind or crush kosher salt and use in its place.
How to Make Kettle Corn
1. Heat the oil and test. Popping corn happens quickly and you need perfectly hot oil to do it. Adding a few kernels to the oil while it preheats provides the best visual cue for when your oil is ready for your kernels.
2. Add the popcorn. Pour in the kernels along with the sugar and swirl them together off the heat. This coats the kernels in both oil and sugar, ensuring the kernels cook evenly and that each bite offers sweet flavor.
3. Pop the kernels. Grab your potholders, swirling and shaking the popcorn as it cooks. The action helps move the unpopped kernels to the bottom so that they can reach the heated bottom of the pot for popping.
4. Toss with salt. Transfer the mixture to a big bowl and add the salt. Toss with a big spoon or clean hands to incorporate.
Storage Tips
It’s probably not a surprise that kettle corn is best when it’s freshly popped. If you have leftovers, store them in an air-tight container and enjoy within 2 to 3 days. To refresh the corn, spread it out in an even layer on a large rimmed baking sheet. Bake in a 200°F oven until warmed, about 5 minutes.
More Snacks to Serve With Kettle Corn
Kettle Corn Recipe
Sweet, salty, and perfect for snacking.
Prep time 5 minutes
Cook time 5 minutes to 10 minutes
Makes 5 to 7 cups
Serves 4
Ingredients
2 tablespoons vegetable or grapeseed oil
1/3 cup popcorn kernels (about 2 ounces), divided
2 tablespoons granulated sugar
1/4 teaspoon fine salt, such as table salt or popcorn salt
Instructions
Place 2 tablespoons vegetable oil and 3 of the popcorn kernels in a large deep stainless steel pot (about 8 quarts). Heat over medium-high heat until the kernels pop, about 4 minutes.
Add the remaining 1/3 cup popcorn kernels and 2 tablespoons granulated sugar. Cover with a tight-fitting lid and take off the heat. Shake and swirl the pot for 30 seconds so the kernels are coated in the oil and sugar.
Return to medium heat. Holding the lid on tight, cook, swirling the pot often, until the kernels start to pop (it may take a few minutes). Continue to cook, swirling the pot often, until vigorous popping slows (1 to 2 seconds between pops). Take the pot off the heat. Vent the lid slightly and wait until the popping stops.
Pour the popcorn into a large bowl, sprinkle with 1/4 teaspoon fine salt, and quickly toss to combine.
Recipe Notes
Storage: Leftovers can be stored in an airtight container for up to 3 days. To refresh the kettle corn, spread into a single layer on a rimmed baking sheet and bake in a 200ºF oven until warm, about 5 minutes.
Further Reading
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