- Prep time
- N/A PT0
- Cook time
- 5 minutes PT5M
- About 3 quarts
You don't need a massive fair-style kettle to concoct this tasty recipe. As long as you have a stock pot with a tight-fitting lid, homemade kettle corn can be yours in a matter of minutes!
- ¼ cup clarified butter or ghee
- 6 tablespoons granulated sugar
- ½ teaspoon salt
- ½ cup popcorn kernels
Add clarified butter or ghee to a broad stock pot with a tight-fitting lid. Place on the stove over medium heat and add the sugar and salt. Carefully stir with a wooden spoon until the sugar begins to liquefy and just starts to turn a light golden color. Add the popcorn and stir to coat evenly.
Cover the stock pot with the lid and slide the pot vigorously back and forth by its handle, holding the lid firmly in place. The corn will begin to pop; continue shaking the pan until the popping has subsided.
Turn off the heat and let sit covered for 20 seconds to allow any last kernels to pop. Turn kettle corn out onto a lined baking sheet and spread into an even layer to allow it to cool and crisp. Gently toss when cool to break up any clumps.
Cooled kettle corn can be stored in an airtight container for up to 7 days.