Homemade Kettle Corn – Shorter days and chilly weather are the perfect conditions for homemade kettle corn. Gather the family, put on a movie, and dig into this deliciously simple snack!
I’m about to pop. And not from munching on too much of this tasty, fresh, homemade kettle corn… Yes, the kettle corn may be a contributing factor, but it’s the little one that’s been filling my tummy these past 9 months that’s brought me to the popping point.
I can’t wait to meet my little man (it’s a boy!), but until then I’m enjoying a few more days of the “pregnancy cravings” excuse to enjoy some of my favorite foods before having to focus on taking off those post-pregnancy pounds. Homemade kettle corn definitely falls into this category of crave-worthy foods with its crunch and sweet-and-salty flavor. The best thing is that it’s ridiculously easy to make, with only four ingredients, and it’s arguably healthier than pickles and ice cream.
Kettle corn isn’t just good for hungry Mamas-to-be. With shorter days and chilly weather, the whole family is beginning to spend more time indoors. I find the cold weather brings with it family game and movie nights – a classically perfect time for popping some popcorn and enjoying some laughs with the kids. Why not sweeten things up a bit more with this easy recipe for kettle corn?
- ¼ C vegetable oil
- ½ C popcorn kernels
- ¼ C white sugar
- 1 tsp salt or to taste
- Place the vegetable oil and the popcorn kernels in a medium saucepan. Shake the pan so that the popcorn kernels and oil are evenly spread out over the bottom.
- Heat covered over medium heat until you notice the first kernel of popcorn pop. Next, evenly pour the sugar out over the popcorn kernels and cover the saucepan again. Every few seconds slide the saucepan back and forth over the burner to keep the kernels and sugar moving in order to prevent burning. The popcorn kernels will soon begin popping at a fast rate. Continue to cook and slide until the popping has slowed down to a few seconds between each pop, then remove from the heat.
- Season with salt and serve immediately. Once cool, store for up to 3 days in a sealed ziplock bag at room temperature.
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