cup cooking oil cup powdered sugar cup unpopped popcorn kernels 1 teaspoon salt
Place the oil and three popcorn kernels in a large stock pot with a lid. Cover the pot and heat the oil over medium heat.
Once the kernels pop, the oil is hot. Remove the lid and add the rest of the popcorn kernels, the sugar and the salt. Stir the contents to combine and coat the kernels. Replace the lid.
Once the kernels begin to pop, remove the pot from the heat and shake hard back and forth for four seconds. Return the pot to the heat for ten seconds. Then shake again for four seconds. Repeat until the popping begins to slow.
Remove the pot from the heat but leave the lid on until the popping completely stops. You will probably have to repeat shaking one or two more times just to ensure the sugar does not stick to the bottom of the pan.
Spread the homemade kettle corn onto a layer of newspaper, paper bags, waxed paper or parchment paper to cool. Store kettle corn in an airtight container or plastic bag. Kettle corn is best if eaten within 2-3 days.
98 kcal per serving
5.8 g per serving
11 g per serving