The Pioneer Woman Tasty Kitchen
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Best Ever Kettle Corn

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Level: Intermediate

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Description

Stove top popcorn that is a cross between kettle corn and caramel corn.

Ingredients

  • 2 Tablespoons Canola Oil Or Olive Oil
  • ¼ cups Popcorn Kernels
  • 2-½ Tablespoons Granulated Sugar
  • ½ Tablespoons Water
  • Salt To Taste

Preparation

1. Heat the oil in a large saucepan until it is very hot. You should be able to feel the heat coming up from pan and see the oil rippling (I do this with my stove on a 7 out of 10 heat level).

2. While oil is heating, measure out the rest of your ingredients. You can combine the sugar and popcorn kernels if you want to conserve space/dishes, but keep the water separate!

3. When the oil is hot, dump the popcorn and sugar into the pan and stir quickly. The sugar and oil should combine to look like road slush (if you’re not familiar with snowy driving conditions then just ignore that). Cover the pan.

4. Now, carefully pour in the water and cover pan immediately! The second the water hits the pan hot oil will go flying. I just lift the lid up a tiny bit, pour in the water and shut the lid right away.

5. Now, shake the pan. You can lift it off the burner to shake or slide it back and fourth, still touching the burner. Just make sure to move the popcorn around in the pan. It may take a minute or two to start popping, or it may start popping right away (this will have to do with how fresh the popcorn is). Keep it over the heat and keep shaking.

6. When the popping has slowed considerably, remove the pan from the heat and transfer the popcorn into a bowl. Sprinkle with salt and stir.

7. Let the kettle corn cool for a couple of minutes and then eat!

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