Kettle corn is one of my favorite snacks—it’s very near and dear to my heart when it comes to movie night. So when I recently discovered howeasy it was to make kettle corn at home, I wondered why Ihaven’tbeen doing this my entire life!
Making kettle corn at home is so simple—you only need a handful of ingredients, and it takes all of five minutes to pull together. There are a number of ways you create variety in this recipe, like swapping white sugar for brownor coconut sugar, or trading canola oil for avocado or coconut oil. Today, I’m sharing how to make both regular kettle corn and a twist on the classic: maple bacon kettle corn.
I was at a Dunn Lumber event when someone gave me a taste of maple bacon kettle corn, and it was amazing. Of all the kettle corn variationsto tackle, this is the one I wanted to try first. Naturally, it also proved to be the most challenging kettle cornvariation. As itturns out, both maple syrup and maple extract burn quickly when they come in contact with hot oil. Getting the maple flavor to stayinvolved a lot of sizzling (and burning oil splattering around my kitchen). It was so frustrating. Artificial maple syrup worked, but when it was finished, you couldn’t taste the maple flavor. The bacon proved to be challenging, too. If you add it in too late, the sugar-oil combination isn’t as sticky; if you put the bacon in too soon, the bacon burns. It’s a very trickyprocess—there were lots and lots of bowls of kettle corn sitting around at the end of my experimentation.
But then I discovered maple sugar at my local grocery store and got the bacon timing just right. Now I’m sharing my secrets with you!
Step 1:Pour ¼ cup of oilinto a pot over medium heat, then throw in a few popcorn kernels. Cover with a lid.
The recipe I’m sharing today makes a (totally subjective) regular-sized bowl of popcorn. I used a 3-quart nonstick saucepan. I’d say it feeds two to fourpeople. The ratio is generally one part each of oil and sugar, and two parts popcorn. If you’re scaling up, grab a larger pot.
You can experiment with lots of different oils, but I used canola oil because I had it on hand and it’s flavorless—which is always a good starting point. Some oils will infuse their flavor.
When you hear the kernels popping, the oil is hot enough for step two.
Step 2:Add ½ cup of popcorn kernels and ¼ cup of sugar.
Step 3:Shake the pot constantly to keep the sugar from burning. Keep over heat until the popping slows.
This is the annoying part of making kettle corn. If you let the pot sit for more than a few seconds, the sugar starts burning on the bottom of the pan. You have to shake it continuously, but you don’t want to move thingstoo much because if you do, it doesn’t get hot enough and the popcorn won’t pop. It’s a balance you have to find.
Once there are two to threeseconds between pops, that’s usually a good sign you’re getting to the last kernels.
Step 4: Remove from heat and immediately pour into a bowl. Add salt while it’s still hot. Cover and shake until evenly mixed.
Step 1: Fry bacon in a pan.
For the maple bacon kettle corn, we’ll be usingthe bacon grease and the actual bacon itself. We got ⅛ cup of grease from two pieces of bacon—use that as a reference point as you decidethe amount ofbacon you want tofry. The grease will replace half the oil in the recipe, so depending on the amount of kettle corn you’re making, that’s how much you’ll need.
Fry the bacon until it’s crispy, then crumble it into tiny bits and set aside.
Step 2: Make kettle corn as you did before, using half oil and half bacon grease and substituting maple sugar for white sugar.
Once the oil is hot and the first few kernels have popped, pour in the rest of the popcorn and the maple sugar, and shake continuously while cooking. Add the bacon bits at the very end. Then take off the heat, pour into a bowl, and sprinkle with salt. Shake vigorously to mix.
It’s official: I now know everything there is to know about kettle corn. I feel like I possibly gained too much expertise on this because it took so long to figure out, but I’m very happy with how it all came together. The classic is always good, and the maple bacon is maple-y and bacon-y—everything I could have ever wanted.
The best part about kettle corn is that you can always change it up. After I got the maple bacon batch to work, I wondered what would happen if I did half maple sugar and half brown sugar or if I used a different oil. Improvisation in the kitchen is really fun. As with all DIY, patience is key. The end result isso worth it!
Keep an eye out—we'll be sharingmore posts during the coming weekson how to create your very ownbackyard summer movie night!
Now that you have the snacks sorted, what about leveling up your entire summer movie night setup? Learn how to make an outdoor movie screen for the backyard and folding outdoor chairs.
FAQs
Regular popcorn comes from butterfly flakes or snowflakes, which are irregular in shape with many popping “wings” that stick out, hence the name. Butterfly flakes are much more tender and have a better mouthfeel. Mushroom flakes, used to make kettle corn, are mostly spherical in shape and can be either round or oblong.
How do you keep kettle corn from burning? ›
Shake, shake, shake!
I'm a big believer in regularly shaking the popcorn the entire time that it is cooking so that the popped kernels can fly to the top (and not burn) and leave the unpopped kernels to heat and pop on the bottom. Hold the pan handle with one hand and the lid with the other and you'll be good to go.
How is kettle corn sweet? ›
The only difference between popcorn and kettle corn is a little bit of sugar. Unlike popcorn, kettle corn is cooked with sugar, which when heated melts and coats the popping kernels making them both sweet and salty.
Does kettle corn have dairy? ›
What many people don't know is that kettle corn is a traditionally dairy-free treat. Unfortunately, some brands do choose to add dairy for a buttery flavor. But old-fashioned homemade kettle corn is easy to make, and doesn't require any dairy or top allergens for that matter.
Which is healthier kettle corn or popcorn? ›
Classic popcorn is mostly popped with oil and butter, while kettle popcorn is traditionally air-popped in an iron kettle. Regular popcorn is considered a healthy snack. While kettle popcorn has similar health benefits, you should watch the sugar.
What makes kettle corn better? ›
The caramelized sugar coating on kettle corn gives it a delightful balance between sugary sweetness and the savory note from the added salt. This unique combination of flavors is what makes kettle corn so irresistible to many people.
What is the black stuff on kettle corn? ›
The black specs you may be seeing are not mold. In fact, these are burnt sugar crystals. Sometimes with Kettle Corn the sugar gets so hot that it burns, especially if you have a new or higher end microwave. This is 100% safe and not harmful.
Why is kettle corn so addictive? ›
Kettle corn is traditionally made in a large, iron kettle that has been oiled. The popcorn is popped before it is tossed with a little salt, and of course some sugar, to give it that addictive flavor. The oil from the iron kettle is what keeps the seasonings on the popped kernels.
Can dogs eat popcorn? ›
Is Eating Popcorn Safe for Dogs? Yes and no. Plain, air-popped popcorn is safe for dogs to eat in small quantities. Buttered popcorn or popcorn with other toppings is not safe for your dog on a regular basis, although eating a few dropped pieces here and there probably won't hurt them.
What is German kettle corn? ›
Kettle corn is traditionally popped in a large, oiled iron kettle. At the beginning of the 18th century, European immigrants cooked corn in cast-iron kettles coated with oil. Then, they would add molasses and honey to create the perfect sweet-savory flavor.
Kettle corn is a sweet variety of popcorn that is typically mixed or seasoned with a light-colored refined sugar, salt, and oil. It was traditionally made in cast iron kettles, hence the name, but in modern times other types of pots and pans are used.
Are kettle corn healthy? ›
While both varieties of popcorn have similar nutritious benefits, sugar added to kettle popcorn is more likely to cause you to gain weight (due to its higher calorie count and addictive nature). However, there is no reason to worry if you consume kettle popcorn every now and then.
What is difference between kettle corn and popcorn? ›
Kettle popcorn, being a type of oil-popped popcorn, benefits from the addition of oil in both flavor and texture. The sugar and salt adhere to the oil-coated kernels, creating a delectable combination that distinguishes kettle popcorn from its regular counterpart.
Can animals eat kettle corn? ›
Kettle corn and caramel popcorn are not good snacks for dogs. In addition to the butter and salt, both types of popcorn have tons of sugar and other preservatives that are very unhealthy for our fur babies. They may give your pup stomach issues like gas, stomach pain, diarrhea, or vomiting.
What is kettle corn popped in? ›
Kettle corn is a type of popcorn that was traditionally made in cast iron kettles. The lightly sweetened popcorn is usually made with just oil and white sugar, but you can mix it up with sugars and sweeteners to suit your taste.
What is the difference between kettle popcorn and regular popcorn? ›
The addition of sugar during the cooking process gives kettle corn its distinctive sweetness, complementing the savory notes from the salt. This combination of sweet and salty flavors is a hallmark of kettle corn and sets it apart from regular popcorn.
Is kettle corn regular popcorn? ›
Kettle corn is cooked more with sugar and salt, than traditional popcorn is. What's the Difference Between Kettle Corn and Popcorn? They really both describe the same kernels which are used. The only difference is in how the kernels are cooked.
Where does kettle corn get its flavor? ›
Kettle corn is a variety of popcorn that is seasoned and mixed with light colored refined sugar, salt, and oil, giving it a sweet flavor. Back in the day it was made in cast iron kettles, hence the name “kettle” corn. Why is kettle corn sweet? Because there's sugar in there!
