This is the best kettle corn recipe that we have ever known, and it’s super easy to make. Here in Indiana we call this popcorn Midwestern sugar corn and it's a simple, sweet summer snack that's a hit with everyone.
Typically a combination of sugar, sea salt, oil and popcorn kernels, kettle corn was introduced to the US in the 18th century and was traditionally made in cast iron kettles, hence the name. These days it's more typically made in a regular pot and, for our recipe, we recommend using the Dell Cove® Kettle Corn popcorn seasoning and our Mushroom popcorn kernels.
Frequently sold at fairs and flea markets, David and I make this recipe at home for our family’s Sunday movie night tradition, where we pair popcorn recipes and popcorn snacks with our favorite films. This one is especially a hit when we’re watching baseball films like Bull Durham.
But no matter what you're watching, or doing, this snack is a winner. The mushroom kernels pop up extra large with a corny flavor and big crunch. Our kettle corn seasoning is the perfect combination of sweet and salty. And altogether this turns into a flavor explosion. Make a big batch because we guarantee it won't last long.
Movie Night, All Recipes, Drama, Snacks, Sweet Recipes
Servings
10
Prep Time
5 minutes
Cook Time
15 minutes
This homemade kettle corn popcorn (known in Indiana as Midwestern sugar corn) is the best around. A deliciously sweet and salty snack, this recipe will teach you to make the best kettle corn without burning the sugar.
Line a baking sheet with parchment paper or a Silpat, and set aside.
Get a large saucepan or pot with a lid. Use more pot than you think you need. Using a large pot gives everything room to move so your sugar isn’t just sitting on the heat, burning. I always use at least a 6-quart pot for 1/2-cup popcorn kernels.
Pour enough oil to coat the bottom of the pan, add four popcorn kernels and cover the pan. Turn the burner on your stove top to medium-heat. When the kernels pop, know that your oil is VERY VERY HOT!
Add your popcorn kernels and seasoning very carefully (because that oil is blazingly hot and can burn you!) and re-cover the pan. Shake for 5 seconds, rest for 3 seconds, then shake for 5 seconds - repeating this until the popcorn begins to pop steadily. Once the popping is steady, SHAKE SHAKE SHAKE that pan. Shaking the pan constantly to ensure that the kernels and the sugar in the seasoning doesn’t burn, while the popcorn pops.
Standard popcorn wisdom says to pull your popcorn when you have 3 seconds between pops. For kettle corn, you want to pull it at around 1 to 2 seconds per pop. As you get to know your pan and stove better, you might be able to extend this time, but it’s best to start here.
Again, be careful at this stage. Everything is very hot!
Pour your popped popcorn onto the baking sheet. Spread it out and remove any unpopped kernels. Allow the kettle corn popcorn to cool. Once the popcorn is cool, break up any large clumps, put the popcorn into a big bowl and serve.
Recipe Note
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