I have loved kettle corn for as long as I can remember. As a kid, my mom had the “old-school popper” that you hand cranked over the stove. I remember when I would put in too many kernels the sides would pop open, shooting hot kettle corn across the kitchen. But, you don’t need a vintage kettle corn maker, and they taste great!
Everybody loves kettle corn!
Ingredient
- 1/4 cup heat-safe oil (coconut oil, if you want to make it vegan)
- 1/3 cup popcorn kernels
- 3 tablespoons maple syrup
- Pinch of salt
Directions
Step 1
Melt oil over medium-high in a heavy-bottomed saucepan with a lid. Add three kernels of popcorn and place lid on pan.
Step 2
Once all 3 kernels have popped, remove from heat and take out 3 popped kernels.
Step 3
Dump in the remaining popcorn kernels, replace lid, and shake the saucepan for 30 seconds off the heat to coat the kernels with cooking oil.
Step 4
Place pan back on heat and shake to prevent burning.
Step 5
Once the kernels begin popping actively, remove from heat again and stir in maple syrup and salt.
Step 6
Return to heat. Shake frequently to prevent burning!
Step 7
Popping is complete when there are 3-5 seconds between pops.
Step 8
Dump kettle corn onto parchment paper and let cool slightly.
Enjoy!
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