[donotprint] I know its not summer yet but I don’t care. We’re making homemade kettle corn at our house and its the perfect salty-sweet snack on a beautiful day like today. Several months ago I posted a caramel corn recipe (Crackerjack) and a company called JustPoppin.com left me a comment. Out of sheer curiosity I replied via email with a very simple question. “How come my popcorn doesn’t have huge balloon type qualities like the kettle corn I get at the fair?” I was told the variety of popcorn they use at the fair are called “mushroom” kernels. I had always believed the way to get those huge kernels was the kettle cooking method and was happy to learn I could buy the same mushroom kernels to make kettle corn at home! Truth be told, I love the balloon type variety of kettle corn and was excited to learn the secret behind my misconception.
The folks at JustPoppin were kind enough to send me a few small samples of different types of popcorn (tender pop, movie pop, and mushroom popcorn) to play around with. All I can say is this… Kettle corn made with mushroom popcorn is d’bomb. <— I realize no one says d’bomb anymore but once again, I don’t care. They are d’bomb.
So what I have for you dear friends is a simple, easy recipe for kettle corn. The outside coating is a clear thin sugary shell seasoned with a hint of salt. Eating it makes me happy, making it brings me joy, sharing with you is my pleasure. Enjoy! [/donotprint]
Easy Kettle Corn Recipe
Ingredients:
1/4 cup vegetable oil
1/2 cup popcorn kernels
1/3 cup sugar
3/4 teaspoon salt
*Special Equipment – A large pot with lid
Directions:
Heat oil in a large pot over medium-high heat. Add popcorn and sugar giving it a quick stir and then cover with lid. Once popcorn starts popping, pick it up and give it a quick shake every few seconds until popping slows down, between 3-4 minutes. Remove immediately from heat and pour into a large bowl. Sprinkle with salt and serve immediately. Do not make the mistake of removing the pot from heat without transferring to a bowl. Due to the high heat of the pot, if you don’t transfer the popcorn it will caramelize and perhaps burn. *Also, do not attempt to make a batch of this in a dutch oven. I made a second batch thinking it would work and it caramelized to quickly and burned.
<<Update>> Buck from JustPoppin just left a really informative comment with suggestions on popping kettle corn. This is what he had to say:
“I’d like to suggest adding a step (or clarification) at the beginning of the recipe to get the most out of the Mushroom Popcorn kernels…
3 kernels of corn should be added to the oil in the pan at the very start. Only after those kernels pop should the rest of the corn and other ingredients be added to the hot oil. Do this instead of adding the popcorn to cold oil and heating it together (which saps the popcorn of needed moisture).
More so than any other popcorn, Mushroom Popcorn kernels are very heat sensitive. They need higher heat (over 400F) to pop with the explosiveness necessary to get that big puffy ball shape, and to get it from the overwhelming majority of the kernels in the pan (which should be the result).
Popcorn will pop at temperatures as low as 250F but it’s more of a PFFFFT instead of a POP! Get over 400F and you’ll be getting bigger POPs. The step above is a great way to be sure the oil is plenty hot before adding most of your corn.”
If you have more questions about popcorn he says you can pop (get it? pop?.. never mind) on over to Justpoppin for more tips.
PS: If you are fanatical about this type of kernel like I am, you can order them online at justpoppin.com since grocery stores do not carry this type of kernel.
Just so you know – Disclaimer: JustPoppin.com did not sponsor this post. They merely provided me with a few samples because I was curious about mushroom kernels.
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Hi same Anna here who put truffle oil on her kettle corn! I have perfected my recipe using clarified butter and a tea spoon of truffle oil to pop and adding powered sugar at very end while pop corn is still blazing hot! Amazing! You don’t get the same crunchy sugar coating but this just melts in your mouth the truffle adds a extra flavor profile that my family is just loving including my 19 mouth old son!
I recently bought the mushroom popcorn (my favorite!) from justpoppin.com
I tried twice to make the kettle corn in my whirleypop, but both batches came out a little burnt. I just tried your recipe and suggestions, and it came out perfectly this time! Thanks so much! = )
I just purchased mushroom popcorn and haven’t made it yet. I was wondering if I could substitute 1/3 c corn syrup to the oil instead of 1/3 c sugar.
Also, for future, I do not have an air pop popcorn maker for the microwave, could I just place 1/3 c popcorn kernels in a paperbag and mic on high for 2-3 minutes?
Hi Dolores,
I’ve never tried substituting corn syrup. But if it were me, I wouldn’t make this substitution because the sugar dissolves with the oil to make a sweet infusion when each kernel pops. As for the microwave, in the past I’ve used a brown paper bag to pop kernels in the microwave but I wouldn’t try making kettle corn this way.
Please sen dme the recipe for home made Kettle Corn
Please sen dme the recipe for home made Kettle Corn
OH MY!!!!!!!!! I have for years popped popcorn on the stovetop (grew up with it that way!!) I usually use coconut oil (what I used tonight) and once in a blue moon bacon fat…so first try, came out perfect, ate the whole stinking bowl myself and LOOOOVED it!!!
Now to try it with bacon fat…
How did it turn out with the bacon fat?!?!?
What a great recipe. Made awesome kettle corn, was really wanting some kettle corn this afternoon that was not the micro junk. Thanks
We just had WONDERFULLY tasty success with this recipe. I used a stove top popcorn popper–the kind with a rotary handle that keeps the popcorn moving in a circular motion around the bottom of the pan. It worked well to keep the three ingredients blended as it pops. I made 5 batches tonight as a movie treat for my five cute kids (and my wife and me). Thanks for the many other suggestions too.
How do you know how hot your stovetop is? Is medium-high about 400 degrees? Can’t wait to try this – thanks!
Made two batches of this today for my kiddos. Yummy! The 3 kernel test was a huge help! My first batch had zero unpopped kernals, but second batch had one. That’s awesome! Thank you! They are delicious, crunchy and sweet. I used store-brand popping corn (because it’s what I have), so not the mushroom type, but still yummy!
mmm! I think I added too much salt (didn’t measure), and I may have over cooked slightly (wanted to make sure all my kernels were done), but it’s the perfect addition to my evening of homework
I found that using my wok worked great! The shape of it seemed to help the popped kernels move to the outside while the unpopped finished erupting! Also, I wanted to go with all natural/organic ingredients and used Coconut oil and Pure Cane Sugar, and it turned out AWESOME!!! Great recipe!
Just made this with my kids yesterday and we all loved it!!! Thanks for the recipe. This will save me $$$ from buying the packaged version at the store!!!
Do you think this would work with maple syrup instead of sugar?
Cassey,
I don’t think so but I can’t definitively say so.
Fantastic find and info! I can’t wait to try making this tonight for our family movie.We love the Kettle-corn from our local Farmer’s Market–here’s hoping that this will be just as good. Thanks so much!
This was so yummy! I used olive oil and liked the flavor it gave. Thanks for the yummy recipe!!
I love kettle corn and have had great success making it with my Whirley Pop pan. I find that ultra fine sugar works better than regular grained sugar. I also prefer to use peanut oil, it handles high temperatures well.
Hi Bev,
I’ve heard nothing but wonderful things about the Whirley Pop! I agree with you about peanut oil and ultra fine sugar but regular suguar works great too.
I made this with coconut oil instead of butter and it came out absolutely delicious!
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