Tuesday, August 25, 2009

Kettle Corn

At the end of July, I informally appointed myself the Ambassador of Stovetop Popcorn. Now that my business cards are printed and my office is decorated, I'm ready to begin my job.

Sunday my daughter and I gathered around the stove to pop kettle corn, a treat that became a staple at Kansas festivals in the mid 1990's. I've never understood the appeal of kettle corn. Instead of flirting with slight sweetness of kettle corn, I prefer to commit to the delight of a slice of pie or a funnel cake. My daughter, on the other hand, displays a Christmas-morning enthusiasm for kettle corn. Her love of kettle corn and my love for her motivated me to make kettle corn.

I wasn't expecting much from the recipe, but 30 minutes after I pulled the popcorn off the stove, I stared at an empty bowl and realized that the yin and yang of the sweet and salty kernels had cast a spell on my taste buds. I'll never be the same.

Kettle Corn

  • 1/4 cup vegetable oil
  • 1/4 cup sugar
  • 1/2 cup popcorn
  • salt to taste
  1. Heat the vegetable oil in a large pot over medium heat.

  2. Once hot, stir in the sugar and popcorn.

  3. Cover, and shake the pot constantly to keep the sugar from burning.

  4. Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped.

  5. Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps.

In a previous post, I explained that I used an old aluminum dutch oven to popcorn. Here's a photo of this versatile culinary tool.

There's no need to purchase a special popper. Popping corn on the stove should be an inexpensive endeavor.

keep on the sunny side,


Nella said...

I still remember the first time I had kettle corn. It was at the historical Mahaffie House Stagecoach Stop in Olathe. A festival was going on. I had my daughter, foster daughter, and foster son with me. We had homemade root beer and freshly popped kettlecorn from a copper kettle. I still smile and think about that day every time I have kettle corn. I love the Midwest.

Miss Barnard said...

Just made some-you're right. It is very good. Thanks for sharing the recipe.

muddywaters said...

Nella: Thanks for sharing that story. Like you, I tend to have special memories associated with certain foods.

Miss Barnard: Thanks for stopping by, and I'm glad you tried the recipe. It's so simple and easy, and I think it could be one that could get even better with a little improvisation.

PictureGirl said...

I so love popcorn and I can't wait to try your recipe for kettle corn.


Kate said...

My better half is a big fan of kettle corn. I've never really understood it, but if it's really this simple, I guess I can give it a try.