Kettle Corn
★ Issue CMSC·20–017 · Published 24 Apr 2020
cornkettlepopcorn

Kettle Corn.

High heat and constant shaking turn sugar-coated kernels into candy-crisp popcorn that snaps clean in your mouth

PREP 5 min
COOK 15 min
TOTAL 20m min
SERVES 10 cups people
HEAT hot
BLEND RATING 4.9 95 reviews · Whole Hog®
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Made with Whole Hog®Shop
You'll need
Large potMixing bowl

High heat and constant shaking turn sugar-coated kernels into candy-crisp popcorn that snaps clean in your mouth

Ingredients

Ingredients

  • 1/4 cup vegetable oil
  • 1/4 cup white sugar
  • 1/2 cup unpopped popcorn kernels

Method

  1. 01

    Gather oil, popcorn, and sugar

    2 min

    Get your oil, sugar, and kernels measured and within arm's reach of your pot or kettle — once you start the heat, you won't have time to hunt for ingredients.

  2. 02

    Heat oil in large pot over medium heat

    3 min

    Medium heat for popping corn

  3. 03

    Add sugar and popcorn, cover and shake constantly

    4 min

    Shake pot constantly to prevent sugar burning

  4. 04

    Remove from heat, shake until popping stops

    2 min

    Continue shaking off-heat for a few minutes

  5. 05

    Pour into bowl and cool, stirring occasionally

    8 min

    Stir occasionally to break up clumps

From Mike's Notebook

01

Sugar and oil need to hit the pan together — adding sugar to hot oil alone will seize into hard clumps.

02

Keep shaking even after you kill the heat; residual pan warmth caramelizes the sugar coating for another minute.

03

Pour onto parchment, not directly into a bowl — the sugar sets fast and clumps stick to wet bowls.

Nutrition

150 Calories / serving
2 gProtein
7 gTotal Fat
6 gSat. Fat
20 gCarbs
2 gFiber
6 gSugars
90 mgSodium

Estimated · 1 serving · calculated from the ingredient list, not lab-tested.

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