Kettle Corn Recipes - How Do You Make Kettle Corn

There are many different versions of the origins of kettle corn, and in my opinion, it is possible that most are true. According to one source, the farmers and cowboys of the old Mid-West were the pioneers of the sweet salty flavor of this popcorn. After a hard days work of harvesting, they would toss some fat into a cast iron pot sitting on a fire. They would then add in some corn kernels along with whatever sweetener was at hand, usually honey or molasses. It would all be stirred together and this may be the origin of the trademark slightly sweet, slightly salty taste of kettle corn.

Another version goes that in the 1800s, Missouri farmers of German descent would make popcorn in large cast iron skillets over wood fires after a day of rendering lard from hogs. Putting in some lard in the skillets, they would add the corn and sprinkle some sugar over it. Somewhere along the way, molasses, honey, or cane sugar were also added to flavor the popcorn.

While many people use stove top/electronic popcorn makers, it is possible to achieve the same results using a regular deep cooking pot. You do not need a kettle corn popper or any kettle corn equipment, apart from the ingredients you use to make regular popcorn. One of the advantages of making kettle corn at home is that it costs a fraction of the amount you would pay for it outside. Follow these instructions on how do you make kettle corn, to make some delicious kettle corn.

Kettle Corn Recipe

Ingredients

• A thick, deep bottomed pot
• ½ cup popcorn kernels
• 2 tbsp cooking oil
• ¼ cup sugar
• ¼ cup butter or margarine
• Salt to taste
• Serving bowl

Preparation

Put the 2 tablespoons of cooking oil in the pot, and place over medium heat. When the oil shows the first signs of bubbling, reduce the heat and add in the butter/margarine. Upon the complete melting of the butter, carefully pour in popcorn kernels till the bottom of the pot is completely covered. Put on a pair of oven mitts to keep yourself from getting burnt. Cover the pot with a lid and raise the heat back to medium. Shake the pot so that all the kernels get equally coated, and so that none get burned.

Wait for a little while, and before the popping starts, pour in the sugar over all the corn. Replace the lid and give it another good shake. When you hear the corn begin to pop, turn down the heat a little. Initially you will hear rapid popping, but in a while it will slow down. When you feel the popping has slowed significantly or almost stopped, take the pot of the heat to prevent burning.

Be careful of steam when you take off the lid. Empty the popcorn into a serving bowl, and sprinkle a little salt over it. The sugary coating should still be wet so the salt will stick. Toss it one last time so that all the sugar and salt is evenly distributed. Feast on your own homemade kettle corn.

Kettle corn not only tastes good, it also makes a healthy snack, especially in comparison to junk food and candy. It is a good source of carbohydrate, which provides energy, and also provides fiber. This kettle corn recipe is so simple you can make some any time you want. And if you get really good at making it, you can even consider going into the kettle corn business.