In addition to meeting some really great people at Relevant, I was able to sneak off to Hershey Park to enjoy some park rides and food. I left Hershey Park with one of those giant bags of kettle corn. I tried to convince my friends that we needed two bags of kettle corn, but they didn’t believe me. So I took my one bag of kettle corn to the room and started eating….proud of myself for actually closing the bag at one point. The next day, my friend and I started snacking on the kettle corn on the drive back. We ate probably 1/3 of the bag between the two of us. The remainder of the bag didn’t last long after that. We ate that kettle corn so quickly, and I personally had a moment of triumph when my friends admitted we should have gotten two bags, and I actually got to say, “I TOLD YOU SO!” That was epic.
Well, since we were out of kettle corn, and driving back to PA to get more was impractical, I decided to learn how to make kettle corn in the comfort of my own kitchen.
Kettle Corn Recipe
Homemade Kettle Corn
½ cup white corn kernels
~¼ cup corn oil
~¼ cup sugar
1. In a deep pot, heat oil over medium heat. Add three corn kernels to be your test poppers. Make sure there is enough oil to completely cover the tops of the kernels.
2. When all three kernels have popped, add in your sugar and stir. If you want it sweeter, add more sugar.
3. After stirring, pour in your corn kernels and stir some more, coating all of the kernels with the sugary oil mixture. Cover the pot with a sturdy lid.
5. Once your corn starts popping, lift the pot from the heat and shake the pot (to mix everything up.)
6. Continue the process of lifting and shaking until all your corn is popped.
7. After the popping is completely, CAREFULLY pour your fresh kettle corn into a bowl.
8. Lightly season with salt to taste.
Here’s a little video I put together showing you how I popped my corn (sorry for the shakiness — first-time using the camera for video):
And here is a picture of the final kettle corn! Totally delicious, sugary and salty.