Stovetop Kettle Corn
Popcorn popped in oil with sugar stirred in at the moment the kernels go, so it caramelizes into a thin sweet-salty shell instead of scorching in the pot.
- 1
Put the oil and 3 popcorn kernels in a 6-quart pot with a lid. Cover and set over medium-high heat until all 3 kernels pop, 2 to 3 minutes. The oil is now hot enough.
- 2
Add the remaining kernels and the sugar all at once, cover, and shake the pot to coat. Stay at the stove from here on.
- 3
Keep the pot moving, sliding it back and forth across the burner every few seconds so the sugar cannot settle and burn. Crack the lid slightly to let steam escape.
- 4
When the popping slows to about 2 seconds between pops, 3 to 4 minutes, pull the pot off the heat.
- 5
Immediately dump the popcorn into a large bowl; left in the pot the caramel welds to the bottom. Sprinkle with the salt and toss.
- 6
Let cool 5 minutes, breaking apart clumps as the sugar sets.
Ingredients
- 3 tablespoons vegetable oil
- 1/2 cup popcorn kernels
- 1/4 cup sugar
- 1/2 teaspoon salt
Instructions
- 1
Put the oil and 3 popcorn kernels in a 6-quart pot with a lid. Cover and set over medium-high heat until all 3 kernels pop, 2 to 3 minutes. The oil is now hot enough.
- 2
Add the remaining kernels and the sugar all at once, cover, and shake the pot to coat. Stay at the stove from here on.
- 3
Keep the pot moving, sliding it back and forth across the burner every few seconds so the sugar cannot settle and burn. Crack the lid slightly to let steam escape.
- 4
When the popping slows to about 2 seconds between pops, 3 to 4 minutes, pull the pot off the heat.
- 5
Immediately dump the popcorn into a large bowl; left in the pot the caramel welds to the bottom. Sprinkle with the salt and toss.
- 6
Let cool 5 minutes, breaking apart clumps as the sugar sets.