[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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Hey Alice! Was I amazed when I tuned in tonight and saw your topic “Kettle Corn”! I love Kettle Corn so much I just started my own business — Cougar Mountain Kettle Corn Company. My beautiful equipment arrived yesterday and we will start popping this weekend to learn how to do it in the BIG 160 quart kettle. Yeehaw! Boy, a lot of our friends and family and co-workers are going to get their fill on “practice kettle corn”.
Pssst…on my copy of your blog the ingredients and instructions didn’t show up…might want to check that.
My best,
Sandy
Wow…now I just looked back and the rest of your blog is there. That’s good cuz it sure looks yummy!
Hi Sandy,
I noticed it too and just fixed it, thank you! Congrats on your new venture! I am so excited for you!! Will you be cooking up batches for fairs? I love Kettle Corn and wish you all the best! <– Lots of exclamation points because I am so excited for you!!
Alice
PS: You'll have to tell me how my proportions look since you're the expert.
Yum…I may have to pop some corn to make kettle corn sometimes. TJ’s bag may not cut it after this.
Do you think you can allow more than the latest 5 entries to be loaded into my RSS reader at a time? I just set it up in Outlook and was very disappointed to see that only 5 entries appeared.
Hee hee! My daughter said d’bomb this week about the vegan donuts I made.
The kettle corn looks great!
-L
I love kettle corn and have never made my own! It seems simple! And not to mention – amazingly delicious.
I absolutely love kettle corn. I want to order those mushroom kernels. I actually find it easier to make popcorn in a Whirley Pop. I purchased mine for like 20 bucks and it paid for itself the first few times I made kettle corn.
I absolutely love kettle corn. I want to order those mushroom kernels. I actually find it easier to make popcorn in a Whirley Pop. I purchased mine for like 20 bucks and it paid for itself the first few times I made kettle corn.
Suzanne and Keeley,
I have never heard of a Whirley pop but both of you have me wanting one now. Thanks for sharing your tips.. going to put a Whirley pop on my wish list.
Alice
This looks awesome. I love the smell of the giant kettles of popcorn at the fair. Sweet and salty….yum! I have never thought of making it at home before. I should give it a try this weekend!
Oh my gosh… this made my day, possibly even my week!! I *adore* kettle corn. There’s a stand at the local amusement park, and I will make a trip over there just to get some kettle corn during the summer! I will have to check out the mushroom kernels, because I love the big beautiful pieces of kettle corn. Amazing!
I didn’t think there was much difference in popcorn until I bought a jar of regular corn after using “jumbo” for so long… Now I want to try the mushroom kind. It looks so fluffy!
My husband doesn’t like popcorn, but loves kettle corn. We love to pop a batch and sit down to a good movie. Great post!
This looks good! Had no idea that it had to do with the kernel at all – just thought I didn’t know what I was doing. Yum.
I’ve always wanted to make Kettle Corn at home; it looks easy to make! Definitely want to try the mushroom popcorn.
Hi Alice,
Thank you for the kind words about Just Poppin Mushroom Popcorn kernels. I’m glad you liked the samples we sent. The ratio of ingredients in your recipe is perfect – it makes a wonderfully sweet/salty kettle corn – you’ve hit on the perfect combination as far as I’m concerned and it made a delicious addition to my Saturday afternoon!
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.
I don’t want to bore your readers with more detail than that so if they want to learn more, there’s plenty of info on our site and we’re happy to answer questions via email or phone.
I saw your comment about the Whirly Pop. It really is the best stovetop popper out there and we actually use one in our video: “The Best Way to Pop Popcorn at Home”. http://shop.justpoppin.com/best-popcorn-popping-method-video.html
We’ve made an arrangement with the manufacturer to begin selling them and they’ll be up on the site this week. The Whirly Pop is an aluminum pot. We already sell a version of it in stainless steel since a lot of our customers were asking for it because they’re trying to get away from using aluminum cookware. There are much cheaper versions of both poppers available online and at stores but they’re real junk.
This is the link to our current Whirly Pop offering so you can see what everyone’s talking about: http://shop.justpoppin.com/popcorn-poppers-stainless-steel.html
Oh, and the pics of your results look super yummy (and prompted me to the stove today)!
Best wishes and thank you again,
Buck
P.S. Thanks also for the microwave potato chip recipe! Considering all of my stovetop chip disasters, I’ll be happily trying this out soon.
Thanks for your tips, Buck! I’m going to add your suggestion to the post. Hurray for Mushroom Kernels!
Alice
I love LOVE L O V E Kettle Corn and my recipe is almost exactly like yours. I, too, have the whirley pop. I’ve never heard of mushroom popcorn, but now that I have, I’ll order some.
thanks!
I just made this. So good! Not so good for my waist that I will now be making it very often
Oh, how I’ve missed Kettle Corn since we left Seattle! It never occurred to me to make it at home, tee hee!
Love the tips! I’m definitely going to try this recipe
TY for posting it!
hands down my favorite way to eat popcorn! nothing beats sweet + salty.
Mmm! I love kettle corn, but never thought of trying to replicate it at home.
I wrote a blog post about my method for homemade popcorn a couple of months ago: http://rowdychowgirl.wordpress.com/wp-admin/post.php?action=edit&post=687 and the funny thing is, I always use exactly three pieces of popcorn to alert me to when my oil is hot enough, just as Buck suggested.
I didn’t realize that there were actually different sizes of popcorn available. I’m definitely going to order some mushroom popcorn and try it out! Thanks for a great post. It really was d’bomb!
You are d’bomb for posting this recipe and resource for the bigger mushroom popping kernels. Love kettle corn!
ALICE–Can it really be this easy? I LOVE kettle corn, and can’t wait to try this at home. Haven’t heard of Whirly Pop…but excited to check them out. I wonder how long this will last in an airtight container…
Megan,
I don’t have any clue. I’m guessing a day? You could easily email buck at JustPoppin. He is pretty knowledgeable of all things popcorn. Good luck and let me know if you find anything out.
Megan,
But…if you must…we have a lot of luck keeping fully candy coated popcorn fresh for nearly a week in the reusable containers that pre-sliced deli meats come in these days. Not fancy but it works great.
Seriously? How long will this last in an airtight container? Did you really ask that? HA HA We can never even get it TO the container! It’s barely out of the pot and into the bowl and it’s gone, let alone thinking about storing it!
Honestly haven’t tried it with kettle corn (reason stated above). I doubt it would last as long though because it’s not really coated completely in candy like caramel corn, which protects the popcorn from dreaded moisture. Though, if you’re anywhere besides here in FL, that will most likely be less of an issue for you.
Incidentally, and just FYI, we’ve never had luck keeping any type of popped popcorn fresh in zip top bags.
Alice- I made 3 batches of this on Sunday while we watched the Oscar pre-show. LOVED it. I heartily agree that you should use a rather thin pot, because I didn’t and I had to work quickly to dump it out of the pot w/ a few kernels still popping, even when I cut the heat early. But that didn’t matter, it was still very easy to make and tasted so good.
Well! Who knew? I sure didn’t know anything about the different types of corn. Although, it makes total sense. One of those “DUH!” moments. Thanks for the info
I never cooked it with sugar.
Oh goodness, i love kettle corn. I could eat pounds and pounds of it.
I never dared imagine it was this easy! Oddly enough, I’m very blah about popcorn EXCEPT for kettle corn. Guess it’s my sweet tooth. Thank you for the recipe!
Thank you for the popping tips, I have been trying to get “movie quality” popcorn at home for a while…
Made this yesterday with my boys as an after school treat. They loved it and it was so simple to make! Thank you! Also made your blueberry sauce again this weekend for our pancakes, yummy. I think it is a new staple in our house.
I LOVE Kettle corn, this is a great recipe for them. Pop corn has been a go-to snack in our house all winter. I have an air popper, but now I’ll have to try this method.
Love kettle corn entirely too much. If there is any in the house I will hide it from the kids and east it undercover…it’s not cute!
Seu blog é muito docinho,
Hi Alice!
Your popcorn looks amazing! I’d love to feature it on my site http://www.canigettherecipe.com with full credits and links back to you if you are keen! Please let me know at your earliest convenience!
I made this last night. INCREDIBLE! So is the mushroom kernel an entirely different kind of popcorn kernel? I added the 3 kernels and waited until they popped before I added the rest. That worked well, but I still didn’t achieve those ‘mushroom’ pieces. Just curious…
Hi Julia,
I don’t think I can add anymore to what Buck already said. Mushroom kernals are really awesome!
Hi Julia,
Your hunch is correct. Mushroom Popcorn is an entirely different kind of popcorn kernel. It has been selectively bred to favor the Mushroom style flake (flake = piece of popped popcorn) as opposed to the traditional Butterfly flake. There isn’t any special technique you can use that will pop butterfly kernels into mushroom popcorn flakes. It’s what type of kernels you use. The 3 kernel technique just assures that you get the very best results possible from the kernels you are using.
As you probably have noticed, in any bucket full of popcorn you’ll usually find at least a few of the ball shaped mushroom flakes. That’s because “mushrooming” is a natural variant possible from any ear of popcorn. True Mushroom Popcorn kernels will deliver an overwhelming abundance of mushroom flakes.
Hope that clears it up for you.
I love popcorn with a bit of sweet, though have never actually made kettle corn…but this reminded me of a mix I add to mine with butter, cinnamon, nutmeg and sugar; now I want some bad.
I love, love, love kettle corn! I’m thinking of making it for the first time this weekend, but I wonder if brown sugar instead of white sugar would be an interesting yummy twist? Or is there a chance that the molasses in the brown sugar will burn? I always love brown sugar over white. What do you think?
Hi Ana,
What a neat idea. Since molasses is often added to caramel recipes (and doesn’t increase the risk of burning any more than normal), I think this could be a great idea and would definitely add a new and different twist to the taste of kettle corn. I say go for it! But be sure to report back here with the results.
Can you make kettle corn with air-popped popcorn? How would you do it?
S Bloom: I don’t’ think so because the sugar and the oil is cooked together when popping it in a pot.
We found your recipe via a homemade kettle corn search. We’ve used it several times now and it’s awesome! Just thought you’d like to know
. Thanks for sharing!
S Bloom: I listed my suggestion for making kettle corn with air popped popcorn below. It won’t be exactly the same since you won’t get the caramelization you would with cooking the sugar. But you should get a pretty good flavor profile.
1. Mix up an amount of sugar and salt according to the proportions in Alice’s recipe (the results are great).
2. Using an oil mister, spritz a little bit of oil onto the popped popcorn.
3. Put the oil misted popped popcorn into a paper bag and add your sugar and salt mixer and shake to coat. I prefer the paper bag method because once a spice mix has made it to the bottom of a popcorn bowl, it’s nearly impossible for it to ever actually get on any of the popcorn again.
Instead of oil, a tablespoon or 2 of clarified butter would do the same job for about 5 to 6 quarts of popped popcorn. So if you are concerned about the fat content, realize that 2 tablespoons of butter spread out over 6 quarts of popcorn (which is about 4 to 6 good sized servings according to the USDA) is really very little per serving.
I hope you’ll post again and let us know how it went.
I’ve made a similar recipe in the past, but not with these exact proportions. I look forward to giving it a try.
Thanks for sharing!
John McConnell
The Kettle Corn Guy
http://www.kettlecorn.co/
This was delicious, thank you!!
I used you recipe and i made and amazing first batch, but i burnt the one after that so i tried different things with the the 3 half batches i did after that. i tried using a different burner and a different pot but neither helped. so on the 3rd one i turnded down the heat to half way and all it did was take longer to pop and burned a little less. any suggestions on what i can do to keep it from burning?
I have played around with different recipes and have burned some too. The best advice I can give so far is to add the sugar after you have added all of the popcorn and it begins to pop. Add it quick and shake to even it out before you get the full force.
next time u should make a video
After a couple of perfect batches, we’re getting more toastiness than we want, too. We’ve been whisking the sugar into the oil before adding the popcorn, because when we add it afterwards we get huge clumps. When we tried sprinkling the sugar when the popcorn had started popping, we found ourselves trying to sprinkle while dodging popcorn missiles jumping out of the pot…
Advice?
Hi Angela,
It’s hard to say since you had a few good batches. Are you playing around with different heat settings?
I burned my first batch too, then tried again and had somewhat better results with a little lower heat, and really kept the pan shaking. Afterward I looked up air popped recipes as that’s what I really wanted to begin with. I found a good one here, but I have not tried it yet (take the spaces out of the url):
http://recipes.spa rkpeople.c om/gre at-recipes.a sp?food=air-popped+popcorn
Also, I got some cranberry orange carmel corn at Target over the holidays that was by far the best treat of any kind I have ever had. Wow was it good. Look for it next November… I was hooked like a drug addict.
Super yummy! I made it with a bit of truffle oil added in!!!!!! crazy good!!!!!!!!!!!!!!!
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