Don't hate me for sharing this with you. I've made it approximately 17 times since discovering the recipe a couple of weeks ago. Jared and I have been making microwave popcorn from plain kernels using this approach for ages, but now that we've discovered you can make it on the stove there's no turning back. It's a far superior method - especially when you add sugar to make it Kettle Corn!
- 1/4 cup vegetable oil
- 1/2 cup popcorn kernels
- 1/3 cup sugar
- 3/4 teaspoon salt
Heat the oil in a large pot over medium-high heat. (We use a deep non-stick pot with a heavy glass lid.) Add the popcorn and sugar. Give the kernels a quick stir and then cover with a lid. Once the popcorn starts popping, carefully pick the pot up and give it a quick shake every few seconds until the popping slows down, between 3-4 minutes. Remove immediately from the heat and pour the kettle corn into a large bowl. Sprinkle with salt and serve immediately. Do not make the mistake of removing the pot from heat without transferring to a bowl. Due to the high heat of the pot, if you don’t transfer the popcorn it will caramelize and perhaps burn. (Also, do not attempt to make a batch of this in a dutch oven. The original poster tried this and it caramelized too quickly and burned.)
(Note: if you're not a kettle corn fan, you can use this same recipe to make plain popcorn - just leave out the sugar. That's how Jared makes it, and once it's done he drizzles some melted butter on top.)
This recipe makes a good amount for 2 or 3 people to share, but you can halve everything for a single (albeit generous) serving. (Making a quarter of this recipe is probably a good "watching my weight" size.) Enjoy!
Recipe from Kitchen Explorers on PBS.com