If you've been reading for a while, you know that I have a tendency to become obsessed with particular street foods and then seek to recreate them at home. First it was arepas, then soft pretzels. Today, it's kettle corn.
I've always been a fan of kettle corn. It's my go-to at the state fair and the air show, and any other event with vendor food. Adam and I have been on a homemade popcorn kick for the past few months, but I neglected to make kettle corn until just recently. I assumed it required special equipment or long baking times, but it doesn't!
Now, because I don't have a real kettle or specialty corn kernels, this isn't exactly like the kettle corn you'd buy at the fair, but I think the favor and texture is pretty darn close.
Also, because we're nerds, and because I have one more day of freedom before bar studying starts, Adam and I made you a how-to video:
I call this small batch kettle corn because it makes enough for 2-3 servings, which is perfect for us. Enjoy!
Small Batch Kettle Corn
2 tablespoons canola oil
1/4 cup corn kernels
2 tablespoons sugar
salt for sprinkling
Add canola oil to a medium-sized saucepan with a tight-fitting lid over medium-high heat. Add three corn kernels and place lid on the pot. Listen carefully.
Once one of the kernels has popped, quickly add the remaining corn kernels and sugar. Shake the pan to evenly coat the kernels in oil and sugar. Continue cooking over medium heat for 1-2 minutes. Once the popping slows, remove from heat quickly to avoid burning.
Spread popcorn out over parchment paper and sprinkle with salt. Let cool and dig in!