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This recipe took me so many tries to get right. But I figured it out and now it’s a Movie Night favorite. 

Ingredients:                Kitchenware:       Recomended:
Popcorn Kernels        2 QT Pot w/ lid     Eye protection
¼ cup sugar               Cookie sheet
Salt to taste                Bowl
Vegetable oil            

“Kettle corn was introduced to the United States in the 18th century. It is referenced in the diaries of Dutch settlers in Pennsylvania circa 1776.[citation needed] It was a treat sold at fairs or consumed at other festive occasions. The corn, oil, sugar and salt together is cooked in a cast iron kettle, or possibly a Dutch oven, this produces a noticeable sweet crust on the popcorn, however this method requires constant stirring or the sugar will burn…” - Wikipedia

Step 1: Measure the Ingredients

Fill the bottom of the pot with a layer of kernels. Pour the kernels out of the pot and into another container. Take about 10 kernels and place them back into the pot.

Add vegetable oil to the pot enough so it comes up halfway on the kernels. Put the lid on and turn the flame to medium.

Set aside a ¼ cup of sugar and a salt shaker.

Step 2: Caution: Contents Are Hot!

When the oil is hot enough the kernels will start to pop. Once a few are popped, open the lid away from you and pour in the kernels from the backside of the pot.

Place the lid back on and agitate kernels by the handle. You may want to hold the lid down with an oven mitt.

Soon the kernels will begin to pop. After about 10 pop, open the lid away from you and quickly pour in the sugar from the backside of the pot.

Continually agitate until the popcorn pops to the bottom of the lid.

Step 3: Salt and Cool

This next part happens pretty fast while it’s happening. Just be very careful.

Dump about half the popcorn out on a cookie sheet. Keep agitating the pot over the flame to finish popping the rest of the popcorn. Don’t wait too long or else the sugar will burn. Dump the rest out and salt the popcorn while it’s still hot.

Again be careful because the kernels may continue to pop while you’re pouring them out. The sugar will still be molten and can burn you if your not careful.

After the popcorn cools scoop it up into a bowl. While you're doing it remove any un-popped kernels.

<p>Can coconut oil be used for this instructable? It's pretty much the only thing we have in our house anymore...</p>
<p>Nothing like HOT out of the kettle salty sweetness!!!!!! Around here they use a huge actual kettle and long ladles to do this outdoors---the lines are always astonishing. Great to be able to do this at home and for far less than the $3.00 a bag of supermarket pre-pac stuff. IF you are away from home the Popcorn Indiana stuff is pretty good. </p>
<p>Nothing like HOT out of the kettle salty sweetness!!!!!! Around here they use a huge actual kettle and long ladles to do this outdoors---the lines are always astonishing. Great to be able to do this at home and for far less than the $3.00 a bag of supermarket pre-pac stuff. IF you are away from home the Popcorn Indiana stuff is pretty good. </p>
Normally I use BUDDER and garlic salt on my popcorn. It's really good and you should try it!
My favorite movie snack!
So how much popcorn kernels do you use with a 1/4 cup of sugar?
I live in the US, and have a large-ish pot (4 quart?) in which I make popcorn. Instructions typically call for 2 tablespoons of oil along with a 1/2 cup of unpopped kernels. I wouldn't try doing more than that or the bottom of the pot will be too crowded. After doing hundreds of batches on the stove in this manner, you learn the right amount of heat required. I can do mine on an electric stovetop set between &quot;6&quot; and &quot;7&quot;. I tried kettle corn once, but I think I added the sugar too soon, or maybe too high of heat. After seeing this instructable, I'm going to give it another try. :)
Thanks for the reply. Do you know what kind of oil should be used? (Since they have a different smoke point and flavor). I haven't popped popcorn like that since I was a kid. After getting an air-popper, we haven't used anything else, but I'd like to give it a try (if the results are worth it).
There's really not that much oil involved here (a few tablespoons perhaps), and the temperatures aren't astronomical, either. That being said, vegetable oil is pretty neutral in flavor with a higher smoke point than olive oil, is inexpensive, and is probably the best bet. I know that you can buy some flavored oils, but I've never tried them nor do I know what kind of oil the base is.
You know I never really measured other than filling the bottom of the pot with a single layer of kernels.
Thanks. I'll give it a try. I just wasn't sure how much to use with the other ingredients (I don't have a 2 Qt pot... I have to use a big 6 Qt pot). ;)
Yum! I love kettle corn. :)

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