Kettle corn is a fun summer or fall treat that everyone in my family enjoys. We used to have to wait for a trip to Lancaster, Pa, in Amish country, in order to indulge. They make the best kettle corn, complete with a real kettle, and you can watch them cooking it. We would discuss which size tub we should purchase, which depended on whether or not we were also going to make a trip to the homemade ice cream stand next door.
Fortunately, I discovered that this treat can also be made at home, with or without a kettle. It doesn’t require a trip to Lancaster, the state fair or wherever you normally get your kettle corn. Plus the results are not only yummy, but the kettle corn is a great low-cost snack. Kids love it.
Just be careful when you are making the kettle corn. If you don’t keep the pan moving, the kettle corn can burn. Start shaking the pan when the corn begins to pop and don’t stop until it s done and you remove it from the heat.
This recipe makes a big bowl of kettle corn. If you are worried about your sodium intake, you can leave out the salt and still get good results, although I think the salt makes this treat even better.
Ingredients:
1/4 cup vegetable oil
1/4 cup white sugar
1/4 tsp salt
1/4 cup un-popped pop corn
Place the oil in a large saucepan and place three “test” kernels in the pan. Cover the pan and heat over medium heat until the kernels pop. Add the sugar and the salt and stir carefully until it is mostly dissolved. Then add the remaining kernels and cover the pan once again. Shake the pan occasionally until the popcorn starts popping. Then continue to shake the pan until the popping slows or stops. Remove the kettle corn from the heat immediately.
Serve and enjoy.
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