Sweet & Salty Kettle Corn

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Sweet & Salty Kettle Corn
By Jessica Segarra
Prep Time:
5m
Bake/Cook Time:
10m
Yield:
5 cups

Fall is around the corner and what better way to celebrate than with Kettle Corn? This sweet & salty classic will be as much fun for the kids to help make as it is to eat!

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Ingredients

    Directions

    1. In a large pot with a lid, heat oil over medium-high heat. Add popcorn kernels. When oil starts to sizzle, or first popcorn pops, sprinkle sugar over popcorn kernels and quickly stir together to coat.
    2. Cover and shake pan until popping slows down. The popcorn should be done popping in about 2 to 3 minutes. Remove from heat and pour kettle corn into a large bowl. Sprinkle with salt and toss to coat.
    3. Allow kettle corn to cool for five minutes. Eat immediately or store in an airtight container for up to 3 days.
    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.

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    Oops.. there is no Spanish translation to this recipe