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. 👍
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!
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!!
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! 🙌
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.
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!
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".
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: ruclips.net/video/--4yKHWxjJ0/видео.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!
Хобби
This is how I’ve made popcorn since I was a kid. It’s so easy and I’m amazed how younger folks think popcorn comes from a bag in the microwave. 😂
Exactly! And that stuff from the microwave and smell awful, lol.
Just started making this. My family and I have always been fans of kettle corn. Now I can make it for much cheaper. Simple and Great recipe!
Fantastic! Enjoy :-)
my family loves kettle corn but our main local supplier(wonderful kettle corn) is retiring so I’m going to try this!
Hope you enjoy!
Thanks for doing this easy tutorial!
Thanks for watching!
Thanks for the tutorial! We'll try this over the holidays
Thanks! Hope you enjoy it 😋
this is perfect and right to the point thank you it turned out so good
Yay! Glad to hear 😃
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. 👍
Thank you! I hope you enjoy it :)
Just tried your recipe and it was delicious
Yay! So glad to hear 👍
I’m from Brazil and I hadn’t had kettle corn since I was an exchange student in the US, 14 years ago. This turned out to be perfect! Thank you 😊
Hey I’m thrilled to hear that! Thanks for watching and happy cooking 🙏
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!
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!!
Glad to hear! Way to go 🙌
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 Thank you!! I have a bunch of stuff to do first but I should have time this afternoon.
@@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! 🙌
@@IWantToCook Thank you!! I am making some more this afternoon...
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.
Love this recipe! Can I substitute butter for oil or is that a stretch?
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!
@@IWantToCook Thanks a lot! Really appreciate the advice!
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".
Yep, I probably should have done that in the video. When regularly making (and not filming, lol), it goes into a big bowl.
Just made this with mushroom popcorn..so good
Great to hear! 🙌
Whats mushroom popcorn?
@@KatarinaS. different type of kernel that pops a bigger solid round popcorn.. great for kettle corn.. probably my favorite.
@thecasualfly oh, ok, I actually think I've heard of that. Where do you buy it? Do regular stores carry it or maybe a community food co-op?
@@thecasualfly is it hull-less?
That steam from the lid being closed will make the corn stale chewy texture.
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 🙏
Thanks for watching. All my best to you!
You are correct, vegetable oils are toxic, many RUclips videos can be found explaining why we need to avoid them for long-term good health
And the corn, and dairy cow feed for the butter you buy (yes, grass fed cattle is fed corn too) is most likely GMO.
@@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:
ruclips.net/video/--4yKHWxjJ0/видео.htmlsi=vPhga_E8Eln1e179
my dad would add dash of cinnamon with the sugar
Yum!
Brown sugar and coconut oil replace by white sugar and veg oil will this give me the same result?
I wouldn’t do the coconut oil because it has a pretty low smoke point. That’s when the oil gets so hot it starts to break down and smoke.
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 use coconut oil. It works great.
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.
Ugh. Sorry to hear. It can definitely be a trial-and-error process. And i imagine induction brings its own challenges with this particular recipe.
How does the sugar not burn and stick to the bottom
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!
I'm thinking this would work good in a WOK
Yes! As long as you have a lid, I think that would work great. 👍
@@IWantToCook gonna try that today
Cook it in sugar and oil
Ive never in my 50+ years seen anyone take the pan off the burner when shaking made me nervous
you are slow and make me nervous..! Empty the pan!