Kettle Corn

Kettle Corn

Earth Day kettle corn

Oh my gosh!  I was going to add a new pic to my kettle corn post, and I realized I have not yet posted that recipe!  Weird.  It's one of the easiest things to make.  It's so easy, I've made it more complicated by adding color to it.*
I believe kettle corn is yet another food I only discovered when living in a state other than California.  I first had it at the Oregon State Fair, I think, and here in Iowa it's sold at any fair-type event, of which there are LOTS here.  So, I see kettle corn quite a bit.
For those who've never had it, kettle corn tastes a little like that Corn Pops cereal, only fresher and more like popcorn.  It's not as sugary (or buttery) as a caramel corn, just a slight sweetness along with a contrasting saltiness.


Kettle Corn

Ingredients:

• 1/2 cup popcorn kernels
• 3-4 tablespoons white sugar
• 2-3 tablespoons oil (I use canola or coconut oil)
• 1-2 drops gel food coloring (completely optional)
• salt to taste

Instructions:

• In a heavy 5-quart pot over medium-high heat, heat up the oil and 1-2 single kernels of popcorn.
• Once those kernels pop, add the remaining popcorn kernels and sugar (and food coloring on top of the sugar, if desired). 
• Cover and shake until the popping is just about done. Don't leave it on for too long, or the sugar will burn and taste terrible. 
• Pour into a metal or ceramic bowl (plastic will melt), sprinkle with salt, and stir/toss until cool to the touch. 
• Taste to determine if more salt is needed. Add more salt to taste and toss.
• Remove un-popped kernels so people don't break their teeth.

Makes about 12-14 cups of kettle corn

Patriotic Kettle Corn