Kettle Corn..Just three ingredients for this sweet and crunchy treat!
We are continuing to stay at home and practice social distancing. It’s been going pretty well, except for the enormous amount of dishes that have to be cleaned during the day and that my kids are telling me ” there is nothing to eat!”.
OK, first, there is stuff to eat in my house. Second, this is not new, they told me this before the stay at home time began. Lastly, it usually means there are no “good snacks” in the house.
What does that mean? Honestly, it just depends on which kid is asked and guys, you don’t need to read about that…it’s just too many explanations. 😉
Again, we have food. Even, snacks! Especially, popcorn. I keep a large mason jar full of popcorn kernels and anyone is able to pop it up quickly in our air popper.
For a sweet switch, I decided to make kettle corn this week and it turned out really amazing!
Just Three Ingredients:
- Popcorn kernels
- Sugar: I have used regular white sugar, coconut palm sugar and maple sugar to make this snack. They all worked great.
- Oil: Canola or vegetable or coconut.
What Supplies are Needed? A good size, heat safe, stock pot with a lid. Plus, a wooden spoon, measuring cups and a flat rimmed baking sheet (line with parchment)
How to Make Kettle Corn:
In your pot, heat oil under medium heat. Then, add in sugar and popcorn kernels. Stir them just to mix.
Next, cover the pot. Cook over the medium heat while your kernels are popping. Important ➝ ➝ While cooking, be sure to continuously ( and carefully) shake the pot, to prevent burning. Cook until popping slows down to once ever 2-3 seconds.
When ready, remove pot from the heat. Leave the lid on for about 5 minutes and let it continue popping. Pour kettle corn on top a parchment lined flat rimmed baking sheet to cool.
Serve from the baking sheet or in bowls!
- 1/2 cup popcorn kernels
- 1/4 cup coconut or vegetable or canola oil
- 1/4 cup sugar
- In a large stock pot, heat oil under medium heat. Then, add in sugar and popcorn kernels. Stir to mix.
- Cover and cook until popping slows down to once ever 2-3 seconds. While cooking, be sure to continuously ( and carefully) shake the pot, to prevent burning.
- When ready, remove pot from the heat. Leave the lid on for about 5 minutes and let it continue popping. Pour kettle corn on top a parchment lined flat rimmed baking sheet to cool.
- Serve from the baking sheet or in bowls. Keep leftovers in covered container.
Amount Per Serving: Calories: 96Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 27mgCarbohydrates: 15gFiber: 1gSugar: 12gProtein: 1g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate