- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- ½ cup yellow corn kernels
- 3 tablespoons granulated sugar
- 1 teaspoon salt, or to taste
Being a food blogger makes it hard not to want to eat everything in sight after I bake or cook it. Since starting this blog I’ve learned about many other more seasoned bloggers out there that have led me to some delicious recipes. Joy the Baker is one of them. After making her Brown Butter Blueberry Muffins I knew that I had to order her cookbook.
My first recipe was a quick one for her Perfect Kettle Corn. Be warned that this is extremely addictive!
Heat the oil in a large saucepan over medium heat. Add in the butter to melt. Add the corn kernels and sprinkle the sugar as evenly as possible over the unpopped corn. Place the lid on the pot and increase the heat to medium high.
When the corn begins to pop, use pot holders over the lid and the pot handles to secure the lid. Carefully remove the pot from the heat and shake a bit to ensure that the sugar does not stick and burn to the bottom. Return the pot to the heat and continue to shake about every 30 seconds until the popping slows.
When the popping stops, remove the lid and sprinkle with salt. Dump the kettle corn into a large bowl and sprinkle with remaining salt. The sugar will be very hot and toss with a wooden spoon to prevent any burned fingers.