Another great family recipe enjoyed during my moms childhood on the farm was Sweet Kettle Corn. Her mom would pop up a large batch of popcorn for the adults while they spent the evening playing cards. This is a favorite snack featured at County Fairs and Town Markets all over America.
There is always a booth with a larger than life kettle popping up Kettle Corn while the intoxicating scent of freshly popped corn wafts through the air drawing adults and kids alike to wait in line for the red striped bag of Kettle Corn to be filled up and handed over.
I hope you enjoy this recipe, it’s simple enough to make with just a few ingredients
Sweet & Salty Kettle Corn
1 large sauce pan or stock pan
3 tablespoons of oil, I use olive oil
1/3 cup of unpopped pop corn kernels
1/4 cup of white granulated sugar
sea salt
Instructions:
Place pan on high heat and add oil, getting the oil hot. Add the corn kernels and stir to keep them from burning. When the kernels slightly change to a lighter color and look plump, add sugar. Don’t wait until they start to pop. Stir sugar and popcorn together until the kernels start to pop. Cover with a lid and slide the pot back and forth to keep it from burning, some pots and heat sources don’t need so much movement depending on how heavy the bottom of your pan is (heavy is better) and what the heat source is. Gas is best as you are popping over an open flame, I used an induction burner and it also worked well. Electric works also but you may experience a little more burning. Anyway you pop it, ur will be received with joy. Sprinkle with salt and savor the old Fashioned goodness.
For other great recipes try these from our Archives:
Cherry Pie (published May 20, 2017)
Homemade Berry Pie (published July 23, 2017)
Whole Wheat Waffles (published August 12, 2017)
Almond Roca (published February 22, 2018)
Homemade Banana Cream Pie (published May 10, 2018)
Cannoli (published August 3, 2017)
Easy Authentic Tiramasu (published May 3, 2018)
Ooey Gooey Blonde Brownies (published August 11, 2018)
Old Fashioned Peach Crisp (published August 1, 2018
Classic Canned Peaches (published August 8, 2018)
4 Comments
Delicious! I typically use coconut oil when I make popcorn as it has a nice high flashpoint.
Yes, probably a much better option, I default to olive oil on everything but I’m sure coconut oil much better!
Hubby made this tonight for a movie night. He used a cast iron Dutch oven and canola oil. It turned out perfect! Yummmmmyyyy! Thanks for the recipe!
So happy you tried it! It IS yummy!