Classic Kettle Corn Recipe
The past 6 months have given me a lot of opportunities to try different kinds of popcorn.
Because I literally wrote the book on popcorn this summer, and I was up to my eyeballs in kernels!
We're still about a year out from publication, but all sorts of fun stuff are happening behind the scenes. Now that the grind of writing it the first time around is done, it's time for the fun stuff. Edits are in process, photographs are being taken, the cover design is happening. It's all very exciting and completely surreal.
In fact, the whole experience so far has really made me stop and think about the experiences behind other cookbooks. I find myself flipping through pages and instead of thinking about the recipes, I'm wondering,
“I wonder if the author picked out this color scheme?”
“Hm. This one has an introduction that tells a personal story, but this one has an introduction that discusses baking techniques… what's the best way to write an introduction?”
“I wonder if she ever emailed really stupid questions to her editor?”
“How did she feel about this photograph?”
It's totally changed the way I look through a cookbook and given me a whole new perspective on the finished product. Because that's how I see a cookbook now– as a series of projects leading up to a finished product. Right now I'm seeing all the pieces of my own book start to take shape and come together, but it's still so hard to imagine a completely finished book with my name on it.
In the meantime (while I'm holding my breath and crossing my fingers that the fine folks at my publishing house don't change their minds and run in the other direction), how about some popcorn??
This recipe is my very favorite from the book. Classic Kettle Corn has always been my very favorite way to eat popcorn, and 75 recipes later– nothing's changed! I still love the crunchy, crispy, sweet, buttery flavor that Kettle Corn has to offer. It's so, so easy to make, and about a MILLION times better than the microwave variety you'll find at the grocery store.
You're going to love this recipe!!
- 1/4 cup vegetable, canola, or coconut oil
- 1/2 cup sugar
- 1/2 cup popcorn kernels
- 3 Tbsp. butter, melted
- salt for sprinkling
- Prepare a space for the popcorn to cool on a silicon or parchment liner. You want this to be ready to go, because the popcorn needs to be removed from the pot immediately after popping to prevent burning!
- Pour the oil into a large, deep pot (with a lid). Heat the oil over medium-high heat on the stove. Place 1 popcorn kernel in the pot with the oil.When the kernel pops, the oil is at the right temperature. Mix in the sugar to the oil. Add the popcorn kernels and cover.
- Shake the pot (requires a little arm muscle here) back and forth over the heat. Kernels should start popping within two or three minutes. Continue to shake while all of the kernels pop-- it may take up to 10 minutes.
- Once the popping has stopped, remove from heat immediately, and spread (immediately!) on parchment paper or a silicon liner to let cool slightly and allow the sugar to harden on the kernels a little bit. Drizzle melted butter over top and sprinkle with salt (to taste) while cooling.
- Eat while warm!
This popcorn stores really well and will taste fresh for well over a week if you keep it in an airtight container. However, I do not recommend pouring the melted butter on the popcorn if you are not eating it immediately.
Don't miss a bite!
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