I like to think of myself as someone with some semblance of self-control when it comes to food. I usually know when I’ve eaten enough of something and I tend not to overindulge. That all goes out the window when it comes to kettle corn.
Once I start eating kettle corn I cannot stop.
The sweet, salty, crunchy stuff is positively addictive – whenever we buy one of those huge bags of it at the farmer’s market it rarely lasts till the end of the day. When I read the OMG Kettle Corn post on Chaos in the Kitchen last week and learned that not only was it relatively easy to make at home but there is also a recipe for stovetop popcorn on packages of kernels…well, you can figure out what happened next. Yes, I became the popcorn QUEEN over the weekend! In addition to making kettle corn that rivaled my favorite from the farmer’s market, I also indulged in a batch of caramel corn and a savory combination of sea salt, thyme and olive oil.
It turns out there are a few schools of thought it comes to popping technique. One suggests adding just a few kernels to the oil and waiting for them to pop, signaling the oil is hot enough to add the rest of the kernels. Another says just put it all in at once. Since the latter was recommended by the Jolly Time folks and, quite frankly, it was simpler I went the dump-it-all-in route. It worked just fine. As long as I kept the contents of the pot moving and removed it from the heat when it was all done I didn’t have any burnt kernels. Now, for the kettle corn I did go back to the start-with-a-few-kernels approach as I found that sugar really seems to want to burn! But, like I said, the key to success was to continually shake the pot during the popping.
Basic Stovetop Popcorn
Adapted from the back of the Jolly Time 100% Organic Yellow Pop Corn package
INGREDIENTS:
3 tablespoons canola or vegetable oil
1/3 cup popcorn kernels (or enough to cover the bottom of the pan no more than one kernel deep)
DIRECTIONS:
Pour cooking oil and popcorn into any heavy, 3 quart or larger pan with a lid. Cover the pan and shake gently (using potholders) over medium-high heat, leaving the lid slightly ajar to allow steam to escape from popping kernels. Remove the pan from the heat when the popping stops and carefully pour the popped kernels into a large bowl. Season to taste.
Variations:
Sea Salt, Thyme & Olive Oil Popcorn
INGREDIENTS:
1 Basic Stovetop Popcorn Recipe (optional: substitute extra virgin olive oil for the canola or vegetable oil)
Extra virgin olive oil to taste
Sea salt to taste (either coarse or fine)
1 tablespoon chopped fresh thyme
DIRECTIONS:
In a large bowl, drizzle extra virgin olive oil over the popped popcorn and toss to coat. Sprinkle with sea salt and thyme and toss again.
Caramel Corn (adapted from AllRecipes)
INGREDIENTS:
1/2 cup (1 stick) unsalted butter
1 cup brown sugar
1/4 cup corn syrup
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon vanilla extract
1 Basic Stovetop Popcorn recipe (or 2 1/2 quarts popped popcorn)
DIRECTIONS:
Preheat the oven to 250° F. Place popcorn in a very large bowl.
In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in baking soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
Place in a large shallow baking dish and bake in preheated oven, stirring every 15 minutes, for 45 minutes. Remove from the oven, spread caramel corn onto waxed paper and let cool completely before breaking into pieces.
Kettle Corn (adapted slightly from Chaos in the Kitchen)
INGREDIENTS:
1/4 cup canola or vegetable oil
1/2 cup popcorn kernels
1/4 cup sugar
Salt to taste
DIRECTIONS:
In a large pot with a lid, add oil and three kernels of popcorn. Turn on the heat and cover the pot. Listen carefully – when the third kernel pops your oil is ready.
Add the rest of the popcorn and the sugar. Give it a quick stir to combine and fully coat. Cover the pan and shake gently (using potholders) over medium-high heat, leaving the lid slightly ajar to allow steam to escape from popping kernels. Remove the pan from the heat when the popping stops and carefully pour the popped kernels into a large bowl. Season with salt to taste (about 1-2 teaspoons).
FAQs
Difference in Preparation Methods
Kettle corn is made by placing kernels in a metal bowl, covering them with oil and sugar, and then cooking the mixture on the stovetop until it reaches a high temperature. Caramel corn is made by combining sugar, butter, and corn syrup in a pot over low heat.
Is kettle corn healthier than popcorn? ›
Classic popcorn is mostly popped with oil and butter, while kettle popcorn is traditionally air-popped in an iron kettle. Regular popcorn is considered a healthy snack. While kettle popcorn has similar health benefits, you should watch the sugar.
Is white or yellow popcorn better for caramel corn? ›
Yellow popcorn has a slightly stronger flavor than white popcorn and can hold up well to a variety of toppings, such as butter, cheese, and caramel. It is also a good source of fiber and vitamin A.
What is special about kettle corn? ›
The neutral taste of popcorn is always there, modified slightly by choice of seasoning. Kettlecorn has a dominantly sweet flavor, with just a hint of salt noticeable to the palate. Adding sugar to your mix during the cooking process is essential to crafting that perfect blend of sweet and savory taste.
Why does my kettle corn always burn? ›
Don't overheat the pan.
While it can be tempting to crank up the heat to speed up the popping process, we want to be extra careful when making kettle corn not to burn the sugar. So keep the stove set between medium to medium-high heat and you should be set.
Why are there black specks on my popcorn? ›
The black specs you may be seeing are not mold. In fact, these are burnt sugar crystals. Sometimes with Kettle Corn the sugar gets so hot that it burns, especially if you have a new or higher end microwave. This is 100% safe and not harmful.
Why is my kettle corn chewy? ›
A top reason popcorn turns out chewy is because steam gets trapped in your pot when the popcorn kernels are popping. Fix this by using a well-vented lid or leave the pan slightly open to make a light and crispy popcorn.
What makes kettle popcorn sweet? ›
Kettle corn is a variety of popcorn that is seasoned and mixed with light colored refined sugar, salt, and oil, giving it a sweet flavor. Back in the day it was made in cast iron kettles, hence the name “kettle” corn. Why is kettle corn sweet? Because there's sugar in there!
What kind of popcorn is used for kettle corn? ›
Mushroom popcorn is commonly used for caramel corn and kettle corn as it is larger, rounded, and does not break easily. The mushroom variety is said to hold the candy coating better. How do you make caramel corn? The basic ingredients for making caramel corn are butter/oil, brown sugar, corn syrup, and popcorn.
How much oil do you put in a popcorn kettle? ›
A: If you have an 8 oz KETTLE, use 1/3 c oil (put it in first to warm up), then place 1c popcorn and slightly less than 1T popcorn salt in kettle. You will probably need to play with the amount of salt to taste.
People with diabetes should avoid kettle corn varieties, as the extra sweetness comes with additional sugar. Caramel- and candy-covered popcorn are also not good choices of snack for the same reason.
Is popcorn OK to eat everyday? ›
Even though it is much more filling than many other snack foods, it can still be fattening if you eat too much of it. Popcorn is high in fiber, relatively low in calories and has a low energy density. Eating it in moderation may help with weight loss.
Is kettle corn bad for high cholesterol? ›
The good news is that lifestyle changes, medicines, and a healthy diet can all help lower cholesterol levels and minimize the risk of major medical issues. The sixteen best cholesterol-lowering snack brands include: Pop Corners Kettle Corn Popped Corn Snack. Simply 7 Sea Salt Quinoa Chips.
What is another name for caramel corn? ›
Caramel corn or caramel popcorn (toffee popcorn in the UK) is a confection made of popcorn coated with a sugar or molasses based caramel candy shell that is normally less than 1mm thick.
What makes kettle corn different? ›
Kettle corn gets its name from its preferred method of preparation, which is in a cast-iron kettle. Another key difference is kettle corn's use of sugar. Along with oil and salt, sugar is added to the kettle and requires constant stirring to avoid burning the sugar. A little bit more work for a little sweeter treat!
What's the difference between kettle corn and regular corn? ›
Kettle popcorn offers a delightful mix of sweetness and saltiness, making it an appealing treat for those who enjoy a more complex flavor profile. Regular popcorn, with its neutral taste, provides a versatile base for various seasonings and is a classic favorite for many.
What's the difference between corn and kettle corn? ›
Kettle corn is also made from regular popping corn. The difference is how it's popped. Kettle corn is traditionally made in a large, iron kettle that has been oiled. The popcorn is popped before it is tossed with a little salt, and of course some sugar, to give it that addictive flavor.
Sea Salt, Thyme & Olive Oil Popcorn
Kettle Corn (adapted slightly from Chaos in the Kitchen)