Crunchy and sweet, not too salty, a touch of butter, and….is your mouth watering yet? Kettle corn. A fall time favorite sure to cure your sweet and salty fix.
Store bought kettle corn in microwaveable bags just don’t cut it. It gets pricey at all the fall festivals and before you know it, it’s gone. Every last crumb from the tubular 2 foot bag you just paid $5-$10 for and now, your sad. I’ve been there too.
Sadness no more! Only delicious induldence any time that hankering hits!
You will need-
1/4 cup butter
1/4 cup vegetable oil
1/2 cup sugar
1/2 tsp popcorn salt (regular salt will work too)
Add butter, oil, sugar and salt to your pot over medium-high heat. Give it a few minutes for everything to melt together. Add your popcorn kernals.
Nothing too exciting yet.
Cover with a lid and wait…..
Pop…….pop…pop.pop! Once your popcorn is popping, more than one here and there, start shaking your pot side to side for a few seconds. Place it back on the heat for a few more seconds. Shake again. Repeat until your popping slows down. I like to use a cast iron pot because it holds the heat while lifted from the stove top. Remove from heat and stir. All done!
Note- if you like your kettle corn extra sweet, you can sprinkle a little sugar over the top while its still hot so it sticks. Just shake it really well so it is evenly distributed.