Day 26: Favorite Recipe Old Fashioned Kettle Corn

Sweet and salty...the perfect combination, no?

Today, I'm going to share with you one of my favorite
sweet and salty recipes, Old Fashioned Kettle Corn!

This is my own personal recipe.
 I came up with the idea many years ago after tasting some sweet kettle corn

at some sort of fair event.

I set about trying to make my own version at home, 

and well, the rest is history!

This stuff is a staple at our house.
I am seriously not kidding...we make this nearly everyday.
I usually make this in the morning and pack it for my lunch.

I did my best to lay out the ingredients and how to's for you here so that you can make kettle corn at home!

But I have to state the disclaimer, I have this practically down to a science,

and except for the amount of sugar, the rest is done mostly by sight/feel.
So there might be some trial and error involved because amounts aren't exact.

You Will Need:

Ingredients:

•  3/4 c. (about) Olive Oil
• 3/4 c. (about) popcorn kernels
• 1/4 c. sugar
• Salt

Tools & Utensils:
*Cast iron skillet with lid
(I use a 10 in. pan- measuring across the bottom)

Large metal bowl

Large spoon

Oven Mitts

Notes:

• Yes you HAVE to use olive oil...it doesn't taste near as food with canola oil. Not to mention it is really unhealthy for you.

•  A lid for your pan is a MUST. I just found a kettle lid that fit my skillet and used that.

• DO NOT use a PLASTIC bowl to dump your popcorn in...the kernels and popcorn are very hot when you finish popping, if you dump them into a plastic bowl they will melt indentations into it....trust me, I know.

 CAUTION:
You will be working with hot oil and popping corn.
I recommend if you have any small children,
keep them away from your working area while making this.
Tiny escaping oil splatters are possible, so be careful.
This is why it is most important that you wear mitts on both hand while
popping.

Before you start popping, 

be sure you have all of your ingredients measured out

and your tools set up and handy, this is a fast process,

so you need to be prepared!


Step 1: Heat

Place your skillet on the stove top

and turn the heat to Med-High.

Allow pan to heat up.


Step 2: Add Oil 

Once pan is heated, 

pour in the olive oil.

Depending on the size of your skillet, you may or may not need the entire 3/4 c. of oil.
Usually I don't measure when I do this step- I simply pour in enough so that the bottom is decently covered.

Allow this to warm up as well, about 5 mins.

In all honestly,

I know it is ready when it starts to lightly smoke.

You can test if the oil is hot enough

by placing a single kernel in the oil- if it bubbles around the kernel,

it is hot enough. 

If it doesn't, remove the kernel and allow oil to continue heating.


Step 3: Add Kernels  

Once the oil is heated,

pour your kernels in.

You can measure them out,
or pour enough to get a single layer of kernels, again, I do this by sight. 

Using your metal spoon, spread them around to ensure they are coated in the oil.

Step 4: Add Sugar 

Depending on how brave you are, you have two 

choices at this point.

1. You can add the sugar right after stirring the kernels into the oil

Or

2. Wait until the first kernel pops then add the sugar- this is what I do.

The advantage of adding it after the first pop is that the sugar

doesn't clump up as much because it doesn't sit in the oil as long.

The disadvantage to waiting until the first pop?
You might get splattered with hot oil if another one pops.

Step 5: Stir

Whichever you choose,

add the sugar, stir to coat.

If you waited for the first pop,

cover immediately after stirring in the sugar.

If you didn't, continue stirring lightly

until the first kernel pops then cover the pan.


Step 6: Cover & Shake 

Cover your skillet.
With mitts on both hands,
shake the skillet back and forth over the burner,
occasionally tipping from front to back.
This movement keeps the kernels circulating and avoids burning them.

Like this.
Keep them moving!

Just as with microwave popcorn,
once the popping has slowed down and a large space
occurs between pops, this is a sign your popcorn is ready!

Remove pan from heat and carefully pour popcorn in bowl.
BE CAREFUL.
Kernels may still continue to pop because of the heat of the skillet.
 Use the lid as a sort of shield while you are pour the popcorn into the bowl.

You will have unpopped kernels dispersed throughout,
but that is ok.

Step 7: Eat!

Lightly salt the popcorn and stir.

It is still very HOT at this point, so let it cool before eating!

See that crystallized, caramelized sugar goodness?!

This stuff is amazing!

Hits the spot every time!

Small warning,

be aware of unpopped kernels stuck to the popcorn by the hardened sugar!

Look before you snack, or you might have a 'hard' awakening.


Don't worry if you slightly (or more than slightly) burn some of the popcorn on your first try.
 You will get the hang of it after a couple runs!

I hope you enjoy this quick, yummy treat!
I know I issued several caution and warning statements,
but don't let that frighten you, this really isn't difficult to make,
so give it a try!


All photo credits go to my amazing personal photographer and brother, Anthony!


 ~~~~
I'm linking up at Anchored in Love Divine
for the Blog Everyday in February Challenge!