You don't have to wait for the fair or pay big bucks: Kettle corn can be made at home in minutes and for just a few cents. Chef and food writer Matt Degen shows you how.
Love that beautiful All-Clad pot! I loved your thrift store video and I too have found great cookware deals there, not quite as lucky as you've been Great popcorn recipe too. I'll try this method for sure. 👍
I made kettle corn for the first time on our glass top stove... I used my biggest Calphalon pot with a double vented (2 holes) lid to allow steam to escape! Wasn't chewy @ ALL!! NO ISSUES!!! IT DIDN'T BURN!! I was nervous only cuz of the sugar... I'v made popcorn 100s of times... Easy peasy!! Same process as regular popcorn!!
I am using an electric ceramic top stove. The first batch was burnt on the bottom. There was thermal run-a-way. The sugar burnt after the pop corn finished and the pan was removed from the heat. The corn would not shake because the sugar stuck the corn together. It could be too big of a pot. 7.5 qt, not enough oil, or too much heat. I think I will try the next batch outside on the propane burner on my gas grill.
Good idea on trying outside. In fact, that’s the initial way I did mine while researching and prepping for this video: outside on a propane stove. I hope that way works better for you. It takes some experimenting, but I’m sure you find success. Enjoy!
@@IWantToCook Kettle Corn is very tricky to keep the heat low so you don’t burn the sugar but hot enough to pop. The heat in the pan can continue to burn the sugar and the surgar sticks the corn together so shaking does not help. This process is not as easy as you made it look. It will take a lot more burnt batches before the process is learned. A gas fire is much more forgiving and the heat from a ceramic top can be overwhelming for the novice. At least outside will keep the smoke where it belongs. Thanks for the inspiration.
Thanks so much for this recipe. I am going ot use coconut oil. I had read many recipes for kettle corn and no one ever explained the three corn kernels thing. That is absolute brilliance. I will come back after I make the corn later today. I am so stoked to try this.. thanks again.
Sounds great and I’m stoked that you are stoked to make it 😀 One thing to know: If you are using unrefined or virgin coconut oil, it has a lower smoke point of 350 F (vs around 400 for regular, refined coconut oil). This should still work; just watch the kernels carefully and shake often so nothing burns. Hope you enjoy 🙌
@@IWantToCook The first one was a burned mess!! I was way too hot at 3/4 on an electric stove.I put 1/4 cup of coconut oil in and waited for 3 kernels to pop and added the rest. After it popped I added 1/4 cup of sugar and a little salt while shaking. Turned out Great....Thank you!!
Really glad to hear this! Yes, the first time can be tricky, but now you know the temperament of doing this on your stove - and boy can electrics be tricky for an application like this. Well done! 🙌
How would you get the brown caramel color as you would when getting a bag from the fall festivals. Got some this weekend and it was deliciously brown and chewy while still hot, yet crisp when it cooled.
You could try using brown sugar. Its molasses content that makes the sugar brown can also give a caramel color and flavor to the corn. The tricky thing is to make sure the sugar doesn’t burn. It’s a very fine line, so keep a close eye on it and maybe even cook outside if able (a side burner on a bbq grill works great) to prevent smoking up the house. Cheers!
Always looked forward to the Yesteryear Festival because they had that awesome authentic kettle corn. Only thing I'd say is it drove me crazy that you didn't immediately pour it into a bowl to stop the cooking. I noticed just a few seconds too long on the heat make it less palatable and ever closer to just plain burnt. 😂 Like garlic creeping past "lightly browned".
I think the butter might get too hot and burn, as it has a lower smoke point than oil. Clarified butter or ghee might work, but due to the high cooking temperatures I would advise not using butter until possibly coating the popcorn with it before serving. Enjoy!
Superb video! Vegetable/seeds oils are toxic. Even the top olive oils are now being found to be cut with these toxic oils. Best options are coconut oil or tallow, ghee, or butter from 100% grass fed cows. Thanks for sharing your knowledge. Peace and blessings 🙏
@@garrykniffen1461 I’m fortunate enough to live less than a hour from white oak pastures. Will Harrison is passionate about everything especially his livestock. Here’s a short clip of Will Harris: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE---4yKHWxjJ0.htmlsi=vPhga_E8Eln1e179
I would go with avocado oil, it has a higher smoke point. And brown sugar is just white sugar mixed with molasses, so I'm not sure I would do that because the molasses will probably burn more easily than the sugar.
I tried it on induction stove. set to 7 out of 10... guessing its medium high .... the sugar burnet on the popcorn like crazy... one for the bin this time.
That’s where the shaking and lifting off the flame helps to prevent burning. It takes practice and you’ll have to watch for such burning, but the results are worth it. Maybe even try without the sugar the first few times if you’re concerned about it. Cheers!
