Hay rides, ferris wheels, and the candied aroma of fresh kettle corn. If you have a hankering, no need to wait for the fair, the all-season recipe is here and it’s as easy as 1, 2, 3:
1) Pop popcorn
2) Add sugar
3) Caramelize.
This recipe is easy. Be sure to listen closely for popping to slow, then after lowering heat you can expect a few remaining pops to continue. Maple sugar is a tasty substitute for white sugar, and has a lower glycemic index - but no, kettle corn would not be considered a breakfast food (not by most anyway). Be sure to salt the caramelized popcorn while still warm and then allow a few minutes to cool for a crisp outer shell.
INGREDIENTS
1/2 cup kernels (yields approx 10-12 cups popcorn), such as Amish Country Baby White (non-GMO and Kosher)
3 Tblsp neutral oil, high smokepoint, such as avocado, sunflower, or canola
3/4 cup granulated sugar or maple sugar
Salt
DIRECTIONS
Set kettle on stovetop at high heat.
Add oil and kernels. Cover with lid.
Listen for popping to start, crescendo, and then slow to intervals of a few seconds. Working quickly, lower heat to medium and remove the lid. Sprinkle in sugar and, using a long-handled spoon, stir constantly as the sugar caramelizes, turning the popcorn over, bottom to top. Then, keeping the heat at medium, keep stirring until the candied bits are toasted to a golden amber color.
Empty popcorn into a large bowl.
Salt to taste while the popcorn is warm, then let cool for five minutes and serve.
Note about clean-up: If any remaining bits of candied sugar are stuck to the inside of the kettle, just fill with warm water and allow to soak for thirty minutes (but no longer than a few hours) then wash clean with a sponge. Dry lid and base completely with a clean dishtowel.