January 18, 2010

My version of Kettle Corn

Popcorn-1

 

MUNCH RATING: 5/5

 

Steve and I first had Kettle Corn (also spelt Kettle Korn) in San Francisco when we visited the Farmers Market near City Hall when we moved into the apartment.

 

Market-Popcorn

 

We fell in love with the sweet and salty taste and because it was freshly made it tasted incredible. They make it in huge barrels and the smell of it cooking is so intoxicating that it quickly draws people to queue up.

 

I have made normal sweet popcorn before in a pan (none of that microwave stuff for me!) but trying to recreate the Kettle Corn taste was easier than I thought it would be.

 

I used Rachael Ray’s recipe which I found online, but I tried a different method on popping corn so that you get less un-popped kernels by heating the kernels in the oil off the heat. I experimented with the method and found a way which gives the popcorn a lovely sugary coating. I do it in two batches, which makes it a little bit more time consuming, but it’s worth it to ensure the popcorn is coated evenly.

 

Popcorn-2

 

This amount of popcorn fills a 2.5 litre bowl and makes enough for me and Steve to scoff as we settle down to watch a film, but it’s normally all gone before the trailers have even finished!

 

  • You will need: a large saucepan with a lid, a couple of large bowls

 

Ingredients:

  • ¼ cup (60ml) vegetable oil
  • 1 teaspoon coarse salt (I use Maldon)
  • ½ cup (90g) popcorn kernels
  • ¼ cup (50g) white sugar

 

Directions:

  1. Heat the oil in a large saucepan on a medium-high heat and add the salt.
  2. Put 1-2 popcorn kernels into the oil and cover.  When the kernels pop, remove them from the pan – these are just to test the oil has come to the right temperature.
  3. Then add the rest of the kernels to the pan in an even layer. Cover and remove from the heat and leave the kernels to heat up in the oil for 1 minute.
  4. Return the pan to the heat and the kernels should all start popping all at once. You will need to shake the pan and adjust the heat so that the kernels pop at a steady rate and they don’t burn. Try to open the lid slightly every now and again to release the steam.
  5. When the popcorn has all popped, transfer to a large bowl.
  6. Then add half the sugar to the pan and heat until it has melted into a syrup. Tip half of the popcorn into the pan and stir to coat in the sugar syrup, then transfer back into the empty bowl. Repeat with the remaining sugar and popcorn. Serve immediately!

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