This is not a snack that merrily cooks away on the stove while you wash the dishes or answer the door. Kettle corn demands- and earns- your undivided attention for approximately three minutes, after which you are rewarded with – you guessed it – a bowl of kettle corn.
By Ruth Kirwan
For whatever reason, kettle corn was always mentally filed under my “difficult” list. This is due to the first time I attempted to make it, when I did it wrong and my kitchen filled with black acrid sugar-smoke. It took 3 days of soaking to get that pot clean again. This summer I decided I was going to do it- I was going to finally master the art of homemade kettle corn.
- ¼ teaspoon chili flakes
- 3 tablespoons coconut oil (or vegetable oil)
- ¼ cup popcorn kernels
- 2 tablespoons white sugar
- 1 large pinch kosher salt
- Add the chili flakes to the bottom of a large bowl and set aside.
- Heat the oil and kernels over medium heat until the oil starts to sizzle. Add the sugar and stir until coated, then cover tightly. As soon as the popcorn begins to pop, hold the lid of the pan with one hand (and a towel or oven mitt- it will get hot) and the handle with the other and shake constantly until the popping has slowed considerably.
- Remove from heat and shake a few more times, then dump into the large bowl and stir, so that the chili flakes are evenly distributed. Add the salt and combine. Allow to cool slightly before serving.