Kettle Corn Recipe

This popcorn recipe turned out great, but it took me a few attempts to get the technique just right. Initially, I ended up with a messy situation in the pot. Remember to start shaking the pot as soon as the corn begins to pop and keep shaking until it's all done.

I don't own one of those fancy hand-crank popcorn makers. I have never made popcorn on the stove before. What I do have is a pot I usually use for chili and pasta, a love for kettle corn, and a lot of courage. Here's what I did, mistakes included: I conducted the 3-kernel test and then added the sugar and popcorn simultaneously. (I don't consider it a mistake, but next time I'll try adding the sugar first, letting it melt, and then adding the popcorn - as it was, the popcorn started popping before the sugar was fully melted.) I used canola oil, which worked well. I added 1 tsp of salt with a pinch or two of sugar; next time I might stick to just 1 tsp, as some pieces turned out a little salty. I alternated heating and cooling every three seconds, shaking constantly, and I might have stopped a bit early as I preferred some unpopped kernels to burned sugar and popcorn. The final result was delicious. Some pieces were caramelized a lot, others less so; I liked the latter, although that didn't stop me from eating the entire batch by myself. Cleanup was easy; the cooled sugar melted off easily with hot water. Thank you for the fantastic recipe! **Edit:** I later tried melting the sugar before adding the popcorn. I felt the sugar caramelized too much - it tasted burnt instead of sweet. I'll continue adding them at the same time in the future.

Oh my goodness! This recipe has become a huge hit with my family. After preparing it multiple times, I do have some tips to share. The latest batch I made turned out the best by far. Instead of using oil, I opted for melting approximately 1/4 cup of butter-flavored shortening. This resulted in the kernels popping faster, lighter, and with a subtle buttery flavor that was delightful. I also experimented by adding a few drops of decorator's icing coloring to the melted shortening and sugar mixture. The outcome was stunning - the popcorn popped into vibrant, beautiful colors. You can even get creative and mix two colors together for a colorful treat (just prepare two separate batches of popcorn).

Simple and efficient! I love how easy it is to make perfect popcorn every time using the "3-second shake and sit" technique. Just a few steps and you have a delicious and fluffy snack. Highly recommend trying it out!

This popcorn recipe is a game changer! I followed the instructions for my whirly pop stovetop popper and the result was absolutely delicious. I added oil, a few kernels, and waited for them to pop before adding the rest of the corn and sugar. I shook and stirred constantly until the popping stopped. I also sprinkled some fine popcorn salt as recommended. Half of the recipe made a generous snack portion just for me. I won't be buying popcorn from fairs or food trucks again after this!

This experience was absolutely fantastic! I substituted ghee for canola oil to enhance the flavor like butter while also allowing for a higher smoking point. Taking the advice of others, I heated the pot with 3 kernels, removed them once they popped, and then added sugar and corn. Typically, I rely on a splatter guard while popping corn, but the hot sugar syrup proved too intense for it, so I recommend using foil as a protective barrier instead.

Rewritten review: I must say, this kettle corn recipe is absolutely phenomenal. It’s incredibly easy, quick to make, and oh so delicious. Taking a cue from KRYSTENL, I started by adding three kernels to the oil, waiting for them to pop before mixing in the popcorn and sugar. The rhythmic process of 3 seconds on the burner, 3 seconds off, while shaking the pot, ensured that nothing got burnt. To enhance the flavor, I included a tablespoon of butter and coconut oil with the sunflower oil at the start - a fantastic addition! After transferring the popcorn to a bowl, I sprinkled some salt for that perfect balance of sweet and salty. This recipe is a definite winner and will undoubtedly become a regular in my kitchen.

I followed the 3-second on/off heat shaking when off method to prevent burning. I used enough oil to cover the bottom of a stainless steel 2-quart pan, about 3 tablespoons. Stirred in sugar before adding the rest of the kernels once the first 3 popped.

This recipe is a game-changer for snack time! I've not only mastered the art of popping corn with it, but also savored the delightful balance of sweet and salty without using any butter. I've tweaked the recipe to suit my preferences - just a thin layer of oil at the bottom of the pot, a single layer of popcorn kernels, a sprinkle of sugar, and a careful eye on the heat. By shaking the pot and adjusting the heat, I ensure a perfect batch every time. I love that I can control the salt level too, adding it gradually as I transfer the popcorn to the bowl. It's a win-win as there's no need for butter, keeping the popcorn crunchy and my hands grease-free!

I made this recipe using raw sugar and coconut oil, following the 3-kernel method. I used a wok with a lid and shook it every 15-20 seconds. I've made it twice now, and it was a huge success both times!

We have made this recipe multiple times in just a few weeks. Following the advice of other reviewers, I started with 3 kernels and the 3-second shake/sit cycle, and it has worked perfectly. I also discovered that adding a few drops of food coloring to the sugar results in colored popcorn, a fun trick that the kids adore.

The experience was enjoyable! However, there is room for improvement in the recipe. Specifically, it would be helpful to include the step of adding sugar when putting in the kernels.

I have experience making traditional popcorn, so I felt more at ease with the process. It was messier than usual, requiring more vigorous shaking of the pan, but not overly difficult. It's advisable to wear pants to avoid getting hot oil on yourself. I introduced (don't judge me haha) a melted stick of butter, genuine maple syrup infused with a cinnamon stick, and salt sprinkled over the popcorn just before serving. I even added 2 tablespoons of melted butter right before the kernels began popping. The result was simply delightful!

No changes made yet, but I will try it soon. I never knew how to make it sound easy. We'll see. (laugh out loud)

Here is the rewritten review: "I made kettle corn for the first time and it was amazing! For those who had issues with their popcorn burning, using a heavy-bottomed stockpot is crucial. A thin-bottomed pan is more likely to cause burning, whereas heavy-bottomed pans distribute heat evenly."

Accidentally whipped up a batch of caramel corn. Surprisingly delicious!

Followed the recipe exactly and added a touch of salt at the end. Absolutely delicious! Definitely not waistline-friendly. Ha ha!

I enjoyed the recipe and found it delicious, but my only oversight was not using a large enough pot. I definitely plan on making this again.

This recipe is incredibly straightforward and user-friendly, featuring delightful flavors that are universally appealing. Adding a touch of salt on top creates a wonderful balance of sweet and salty. If you have an automatic popcorn stirrer, I highly recommend using it as it ensures even distribution of the sugar coating on all the popcorn, preventing some pieces from being overly sugary or lacking sweetness. Happy snacking! :)