Updated: Feb 2, 2021
Crunchy, sweet & salty, and it only takes 4 simple ingredients to make! One of the trademark things of going to the fair is carrying around a sack of kettle corn large enough to cuddle. But who says we can't enjoy kettle corn all year? This recipe is vegan and gluten free!
Yields: ~5 cups
Make colorful kettle corn by whisking a few drops of food dye into your sugar beforehand!
To avoid burning your kernels or popcorn, use a thin walled pot (preferably one that is meant for popcorn) and shake the pot often, especially in the beginning so that the kernels are evenly heated.
If you have some, use canola, coconut, or vegetable oil as opposed to olive oil or other sorts.
For the kettle corn:
1/2 cup popcorn kernels
1/4 cup granulated sugar
1/4 cup oil (canola, veg, or coconut is best)
1 tsp salt
food dye (optional)
A popcorn pot or a different large thin walled pot with a lid.
A wire cooling rack and shallow walled cookie sheet (optional)
1. In a large thin walled pot, heat the oil on medium heat. For colored kettle corn, whisk food dye into your 1/4 cup of sugar right now.
2. When the oil is warm, add the sugar and popcorn kernels. Stir then cover with a lid.
3. Still keeping the pot on medium heat, shake the pot every 20 seconds or so to stir the kernels. Once they start popping, continue to jiggle the pot approximately every 3o seconds to avoid the popcorn from burning or sticking. When the popping slows down to 3-4 seconds apart, remove the pot from the heat, but keep the lid on for 2-3 more minutes.
4. Place a wire rack over a cookie sheet or something to catch any loose kernels that may be unpopped (this is optional). Pour the popcorn onto the wire rack or another surface and spread it out to cool. Once its cooled, enjoy!
Feel free to comment below or reach me on Instagram @eats.by.eli if you have any questions, if you have made this recipe, and if so, what you thoughts were! Best wishes!