Tuesday, August 5, 2008

Aug 05: Movie Night - Kettle Corn

Tonight was a movie night and we rented a DVD... In other words, it was an excuse to try a recipe that I've been kicking around - kettle corn. Kettle corn is usually seen at carnivals, fairs and farmer's markets. It's corn popped in oil and sugar. After popping, the popcorn is seasoned with salt. Kettle corn is salty and has a light sugar glaze to give it a little sweetness.

Watching the Kettlerista, whatever they call the guy making the popcorn, the process seems straight forward. Heat up some oil, add some sugar until it melts and add the popcorn. Stir, stir, stir so the popcorn doesn't burn and receives an even coating of sugar. Pour into a bin and salt. All done!

Searching the internet... I've found many recipes with varying amount of sugar and oil. Here's what I settled on as, what seems, like a reasonable amount of oil and sugar for my first attempt.

Kettle Corn at Home

The Fixins'
1/2 C popcorn kernels
2T Sugar
3T oil - I used vegetable oil
Salt to taste

Used an 8 quart pot with a lid

The three main ingredients - corn kernels, sugar and oil.

Heat the oil at Med-High.
Add a few kernels to act as an indicator.

When the kernels have popped, you know it's ready for the rest of the kernels and sugar.

Add the kernels and sugar. (Note: Unlike the Kettlerista, I was hesitant to add the sugar first so the sugar would melt before adding the kernels. I didn't want to burn the sugar which would have been a pain to clean.)

Stir the sugar and kernels to distribute the sugar evenly.

Cover with a lid and shake the pan, especially when you hear the kernels popping.
Think KC and the Sunshine Band.
Shake, Shake, Shake.... Shake, Shake, Shake... Shake your kettle.
You know when you're done when the popping slows down to one pop every 3 or 5 seconds.

Pour out (Very HOT!) and salt.

The finished kettle corn!
The popcorn was sticking together with light coating of sugar.

Recipe notes...
I used 3T (Tablespoons) of oil... probably can get by with 2T or 2.5T.
Used 2T sugar... probably could used 2.5 to 3T sugar for a sweeter flavor.
Or... try melting the sugar in the oil before adding the kernels.


Sparkysparky said...

I make kettle corn at festivals. The trick I’ve noticed is to get the sugar and oil to melt completely before it pops. You want to get it to a point where you’ve almost browned the sugar, and not just have it melt and stick to the popcorn. It’s tricky, because the sugar just loves to burn and stick to your pan.

I've also got a little "training movie" on my website on how I make kettle corn at festivals.

Velma's "Wicked Delicious" Kettle Corn popcorn

Eat4Fun said...

Thanks for the info!
Your tutorial video is very humorous and informative.