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Let’s Get Old Fashioned: Homemade Kettle Corn Recipe

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Kettle Corn Made with Ghee

I know that not many people make popcorn the old-fashioned way anymore, even Kettle Corn can be made in the microwave these days.  But please, please give this stove top kettle corn a try.  It’s easy, and it seriously blows the microwave stuff out of the water.  Trust me.  Make this popcorn.

I made a discovery a couple years ago that I really have been meaning to tell you about.  Honestly, I can’t believe I didn’t write about this before now.  But here it is:  instead of popping your corn in oil, use clarified butter or ghee.  While regular butter would burn if you tried to use it for popping corn, ghee has a much higher smoke point and works perfectly as long as you pop the corn over medium heat and watch it closely.

I love making Indian food, so I almost always have a container of ghee stashed in the pantry.  But for those of you who are new to using it, ghee is easy to find at ethnic markets or on the shelves of well-stocked supermarkets.  It’s also easy to make at home. If made properly, ghee can be stored at room temperature just like cooking oils.  But if storing at room temperature, be sure to keep moisture out of the container and never dip into it with a wet spoon, as moisture will cause the ghee to spoil.

The ghee in this recipe adds a richness to the sweet and salty kettle corn that just can’t be replicated using oil.  You can substitute oil for the ghee in this recipe and still end up with some tasty kettle corn, but I hope you’ll give my version a try at least once.

Kettle Corn

1/4 cup ghee*
1/2 cup popcorn kernels
1/4 cup sugar
fine grain sea salt

Heat ghee over medium heat until melted.  Add three popcorn kernels, cover with a lid and wait and listen until all three kernels have popped.  Add the rest of the popcorn kernels, shake to distribute then sprinkle sugar evenly over the kernels.  Cover with lid and listen for popping.  As soon as the kernels start to pop, shake pot gently back and forth over the burner, lifting it up and shaking from time to time, until the popping slows to every 2 to 3 seconds.  As soon as the popping slows, remove pan from heat and immediately dump kernels into a large bowl.  Sprinkle lightly with salt and toss with a wooden spoon.  Taste, and add more salt if desired.  Serve immediately.

*you may substitute vegetable oil for ghee, if desired.

Yield: approximately 4 servings

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Comments

  1. Lisa says

    I don't know how you do it because every time i try to add sugar to my popcorn while it is still in the pan it burns.
    Reply

  2. Melinda says

    I just bought some kernels and been looking for a way to use them - this sounds perfect. Do you have a brand of ghee you recommend though? I've never used it before.
    Reply

  3. Lisa says

    I LOVE kettle corn and always wondered how the heck to make it so the butter and sugar wouldn't burn. I will give this a try for sure, as I already do my popcorn on the stove (microwave popcorn is just wrong). I learned about ghee in school (IIN) but have yet to try it. Now I have the perfect motivation. Thanks!
    Reply

  5. Mama JJ says

    Have you tried using coconut oil? It also has a high smoke-point and works very well for popcorn. The popcorn stays crisp for a longer period of time, too.
    Reply

  6. Nicole says

    Lisa: The trick is to monitor the heat, shake the pan repeatedly, lifting it up from the heat every once in a while, and taking it off the heat as soon as the popping slows. You have to dump it into a bowl immediately, or it will start to burn in the hot pan. It really does work! ch: Yes, the title was definitely inspired by Frightened Rabbit. Great song, great album! Mama JJ: Yes, I've made this exact recipe using coconut oil a few times. It works great and tastes great, too! I just like the flavor of the ghee a bit better :-)
    Reply

  7. Jeff says

    Thank you for making a post helping save popcorn. I love popcorn and the microwave stuff makes me cry. All preservatives and nasty fake butter. My favorite way is the wok and shaking violently method. Oh yeah good idea on the ghee...(insert homer drool here).... p.s. bba updates???? hehehehe don't worry we have been slacking too.
    Reply

  8. Lisa says

    First time: made it w/coconut oil (no ghee available at the time) and raw sugar. Turned out really good. Second time: made it w/grapeseed oil (again, using what was available) and brown sugar. BUT, I also topped it w/melted butter before eating. It was really good as well. thanks again for this recipe and hope to try it w/the ghee one day.
    Reply

  9. Bharathi says

    Thanks for the recipe.. I want to try it. I'm also a fellow San Diegan. For those who dont have ghee, it is easy to make ghee from the butter. Just google for the ghee recipe. My way of making is: I put a pound block butter in a heavy bottom pan, and simmer it for about 20 min watching closely, stirring once in a while. (if you dont watch closely, it might overflow). The butter boils and clarifies to ghee, and brown particles settles down in the bottom of the pan. The texture of ghee looks like the golden color oil. You strain the liquid from the solids in the bottom to a clean container.
    Reply

  10. Sophia says

    This looks like a great recipe for kettle corn! One question: will it still taste like kettle corn if I coat the popcorn with sugar et al after I pop the popcorn?
    Reply

  11. Sharen Lyttle says

    I just made some kettle corn in my new air popcorn machine.... and it was better than awesome! I added butter and the sugar in the butter melting cup and poured over the popcorn after it popped. I used Splenda "baking blend" and it tasted just like regular sugar!
    Reply

  15. Michelle says

    I just made this with extra virgin organic coconut oil. I can't even tell you how good it is! The coconut oil gives it a slight coconut flavour. It is so delicious!
    Reply

  16. Glenna says

    All it took to get me off microwave popcorn was to read an article pointing out the ingredients in each bag which elicited a big "Ewwwwwwwww." Our penchant for faster and easier has definitely led to the more unheathly. Stove-top ever since! I've wanted to make kettle corn homemade for a while now so glad I came across your recipe. Thanks!
    Reply

  18. Jenny says

    I make kettle corn exactly as his recipe directs, could not be easier and always comes out perfectly. My tips: I make my own ghee, also very easy. Let 1 lb butter simmer on med low, 20-25 min. Skim milky foam off top, then pour off clear butter, leaving milk solids in bottom of pot. I use an old timey aluminum popper with a turn crank. Conducts heat really well, pops very quickly so dump it out fast. Lastly, find mushroom popcorn if possible. Kernels pop into ball shape, a real plus. Available online from a number of vendors.
    Reply

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