Ingredients:

  • 1/2 cup (100g) popping corn kernels
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (60ml) vegetable oil (e.g., canola or corn oil)
  • 1 teaspoon (5g) sea salt
  • Optional: 1/4 teaspoon (1g) baking soda (for crunch enhancement)

Instructions:

  1. Prepare Equipment - Set out your pot, stirring spoon, and mixing bowl.
  2. Heat Oil - In the pot, heat the vegetable oil over medium-high heat until shimmering.
  3. Add Kernels - Once the oil is hot, add the popping corn kernels.
  4. Cover & Shake - Cover the pot with a lid and shake gently to distribute the heat, allowing the kernels to pop.
  5. Monitor Popping - Listen for popping sounds; once popping slows, reduce heat to medium.
  6. Add Sugar - When popping reduces to about 2 seconds between pops, add the granulated sugar.
  7. Stir Quickly - Stir to combine quickly and cover; shake the pot continuously to avoid burning.
  8. Finish Popping - Once popping stops, remove from heat.
  9. Season - Carefully transfer the kettle corn to a large bowl, add salt, and stir until evenly coated.
  10. Cool & Serve - Allow to cool slightly before enjoying; the kettle corn will crisp up as it cools.