We recently visited the Eumundi Markets and the kettle corn has made quite an impression on me. I felt the need to recreate this sweet and salty sensation at home. I have now perfected the recipe and technique and would love any comments from anyone who also tries this recipe.
Popcorn is loved by adults and children alike, I personally love to enjoy a bag of freshly popped, warm popcorn. The addition of the sugar takes the humble popped corn to a whole new level. It’s no wonder that local markets everywhere seem to have a Kettle Corn Stall!
When I was younger, Nan would take me to the movies with a small bag of popcorn that had been sprinkled with salt and icing sugar. What a treat! I always looked forward to those movie days, and to this day, have fond memories of her making the tasty treat.
- ½ cup popping corn
- ½ cup oil
- ½ cup white sugar
- 2 t/s popcorn salt
- Heat the oil in a saucepan with a lid, add the corn kernels.
- When the first popcorn bursts add the sugar and stir very quickly to coat, place lid on the saucepan.
- It is really important to not let the sugar mix burn, so here is where we get our exercise.
- Shake the pan for three seconds, place on the heat for three seconds, shake for three seconds, place on heat for three.
- Keep repeating this pattern until the popcorn finishes popping.
- Pour immediately into a container and sprinkle with salt while turning the popcorn and breaking up any chunks, serve.
Let me know what you think.