This easy-to-make Homemade Kettle Corn will take you back to summer carnivals and county fairs!
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Over the weekend, I tried to reheat a cup of coffee in the microwave. I hit “start” and a fireworks show quickly ensued inside. I shut the power off, opened the door, and got my husband. There wasn’t anything metal inside. Our microwave was completely blown. After we took it out to the trash, I realized how much room we had on our counter. So I asked my husband how often he used the microwave. He said he really didn’t use it at all. I could live without it and just reheat food in the toaster or oven. So we decided that we’d try and see how long we could go without one.
Fast forward to this week’s Maker’s Mix-Up. This week we’re sharing CARNIVAL themed recipes and crafts. Carnivals and fairs always make me think of fun foods on a stick, fried everything, and the smell of freshly popped popcorn wafting in the air. I was torn between sharing an easy recipe for caramel corn or kettle corn today (because I really just wanted popcorn), but the kettle corn won. There is something about a kettle corn stand that gets me every single time and I have to bring a giant bag home! It’s that sweet and salty flavor that I just love!
Here’s where the problem happened – I only have microwave popcorn in the house and no microwave. Whomp, whomp. The last time I made stove top popcorn, it was in one of those foil Jiffy packs like a million years ago. So I figured, how hard could it be to turn a bag of microwaveable popcorn into stove top popcorn? Turns out, it’s not hard at all. Same concept of shaking and popping without the fun, foil pack.
- 2 tbsp. coconut oil, in solid state
- 1/2 cup popcorn kernels
- 1/4 cup sugar
- 1 tsp. sea salt
- In a large pot with a lid, melt oil over medium heat.
- Add popcorn kernels, replace lid, and give pot a good shake.
- When oil begins to boil, shake the pot again to coat the kernels.
- Continue shaking the pot as the kernels pop.
- When all of the kernels have popped (or popping has almost completely slowed down), add sugar, replace lid, and lower heat.
- Shake the pot to coat the kernels with sugar. If shaking doesn't coat the popcorn, use a rubber spatula to stir, keeping the sugar off the bottom of the pot.
- Allow popcorn to cool. Then, pour popcorn into a bowl and top with sea salt.
This popcorn is SO good! I think I must have eaten half of the pot while it was still warm on the stove! It definitely packs that subtle sweetness that I love about kettle corn and takes my taste buds back to the fair grounds!
As convenient as having a microwave may be, there’s just something about popping it on the stove top that makes it taste that much better! Are you ready to get popping on the stovetop?