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KETTLE CORN INSPIRED BY COMMUNITY

cook:

1 h

Picture for Kettle Corn inspired by Community

1,397,476 views  This week we are celebrating 9 million subscribers by making kettle corn with Community's Joel McHale. Oh, and getting impromptu married. Thank you all for subscribing to the BCU channel - none of this is possible without all of your support!

4 servings

US

original

metric

INGREDIENTS

For the Classic Kettle Corn

3 tbsp neutral oil

⅓ cup popcorn kernels

¼ cup sugar

As needed kosher salt

For the Churro Kettle Corn

3 tbsp neutral oil

2 sticks cinnamon

⅓ cup popcorn kernels

¼ cup sugar

As needed kosher salt

For the Sweet and Spicy Kettle Corn

3 tbsp neutral oil

1 serrano pepper (or pepper of your choice), halved

⅓ cup popcorn kernels

¼ cup sugar

As needed kosher salt

DIRECTIONS

1.

For the Classic Kettle Corn

1.

Add the oil to a large stockpot.

3 tbsp neutral oil

2.

Begin heating the oil over medium-high and allow the oil to heat for 1 minute.

3.

Add 2 or 3 kernels to the oil and once they pop, add all the remaining kernels.

⅓ cup popcorn kernels

4.

While gently shaking the pot with one hand, slowly stream in the sugar.

¼ cup sugar

5.

Cover the pot with a lid and continuously shake the pot until all of the kernels have popped.

6.

Transfer the kettle corn to a large rimmed baking sheet. Spread the popcorn out to ensure the kettle corn doesn’t clump together. Season with salt to taste.

As needed kosher salt

7.

Serve immediately.

8.

For the Churro Kettle Corn

1.

Add the oil and cinnamon sticks to a large stockpot.

3 tbsp neutral oil

2 sticks cinnamon

2.

Begin heating the oil over low heat. Let the oil infuse for 5 minutes.

3.

Carefully remove the cinnamon sticks.

4.

Increase the heat to medium-high and allow the oil to heat for 1 minute.

5.

Add 2 or 3 kernels to the oil and once they pop, add all the remaining kernels.

⅓ cup popcorn kernels

6.

While gently shaking the pot with one hand, slowly stream in the sugar.

¼ cup sugar

7.

Cover the pot with a lid and continuously shake the pot until all of the kernels have popped.

8.

Transfer the kettle corn to a large rimmed baking sheet. Spread the popcorn out to ensure the kettle corn doesn’t clump together. Season with salt to taste.

As needed kosher salt

9.

Serve immediately.

10.

For the Sweet and Spicy Kettle Corn

1.

Add the oil and serrano pepper to a large stockpot.

3 tbsp neutral oil

1 serrano pepper (or pepper of your choice), halved

2.

Begin heating the oil over low heat. Let the oil infuse for 5 minutes.

3.

Carefully remove the pepper

⅓ cup popcorn kernels

4.

Increase the heat to medium-high and allow the oil to heat for 1 minute.

5.

Add 2 or 3 kernels to the oil and once they pop, add all the remaining kernels.

6.

While gently shaking the pot with one hand, slowly stream in the sugar.

¼ cup sugar

7.

Cover the pot with a lid and continuously shake the pot until all of the kernels have popped.

8.

Transfer the kettle corn to a large rimmed baking sheet. Spread the popcorn out to ensure the kettle corn doesn’t clump together. Season with salt to taste.

As needed kosher salt

9.

Serve immediately.

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