Heirloom Meals: Savoring Yesterday's Traditions Today

Kettle Corn



  1. Place raw kernels in a medium size pot. Pour kernels so that they lay flat covering the entire bottom of the pan. Pour olive oil over the kernels- enough just to cover them! Turn the flame onto medium low and slowly move the pan back and forth gently over the burner. Also, make sure to place a lid over the pot, because the kernels have a tendency to fly out and they are extremely hot. I also warn you, do not walk away! The popcorn can burn easily if it’s not babied. However, no worries because the tasty reward is worth the wait.
  2. Once you hear the kernels begin to pop, continue to shake the pan a bit faster. Once you hear them popping very fast, empty the top of the pan into a bowl, and then continue to move the pan in order to cook the remaining kernels.
  3. In order to make kettle corn, all you need is butter, cinnamon & sugar. Melt about ¼ cup of butter together with about 2 tablespoons of cinnamon and as much sugar as you wish! Once your mixture is all blended together pour it over your popcorn. Eat immediately! However, if you are going to wait and would like it more crispy, simply place the popcorn (flat) on a baking tray and put it in the oven for several minutes. Also, something extra special to pair with this little treat is a nice cold glass of prosecco.
  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 35 minutes

Yield: 6-8 servings


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