Today when the kids were munching happily on kettle corn I told them I didn’t want to hear any more whining about how they never get Oreos in their lunch like all the other kids at school. As long as they get to snack on homemade kettle corn, I can do no wrong.
Kettle Corn Recipe
I like to get all the ingredients ready for this snack while the pot is preheating. Things happen quickly once the pot is ready and the popcorn needs all of your attention while it is popping. But then 4 minutes later you get to experience a snack trifecta: crunchy, sweet, and salty.
1/4 cup canola or safflower oil
3/4 cup popcorn
2 heaping tablespoons sugar
1/4 teaspoon salt
Preheat a large non-stick pot over medium high heat. When it is nice and warm, add the oil, popcorn, and sugar. Stir well to make sure that the sugar is well distributed. Place the lid on the pot. Shake the pot with increasing frequency once the popping begins to make sure that the corn and sugar do not burn.
After a few minutes, the popping should subside. Remove the pot from the burner (a little too early is better than too late) and stir the popcorn with a wooden spoon while you sprinkle on the salt. Stir a few more times to make sure none of the sugar burns on the bottom of the pot.
Serve immediately. Be sure to give the popcorn a little extra cooling time if you’re serving youngsters. The sugar bits can be very hot.
Yield: 10 cups – serves 3 -4
Prep-time: 10 minutes
Note: My kids didn’t start eating popcorn until they were three years old. Make sure you’re up to date on current recommendations as far as choking hazards and feeding before serving this snack to children.Print