Homemade Kettle Corn

• servings: 8 servings
• total time: 10 minutes

Ingredients

1/4 cup neutral flavored cooking oil (i.e. canola, vegetable, or avocado)

1/2 cup mushroom popcorn kernels

1/3 cup granulated sugar

½-1 tsp sea salt (to taste)

Directions

Place the oil and 3 popcorn kernels in a large, wide, heavy-bottomed saucepan set over medium heat. Add half the sugar and cover with a lid or aluminum foil.

Shake the pan frequently to keep the sugar from burning as the oil heats. Once the kernels pop, remove the lid and carefully add the remaining kernels, sugar and salt.

Cover the pan and return to heat. Continue shaking constantly and vigorously until the popcorn finishes popping, 3-4 additional minutes.

Remove pan from heat when there is 2 seconds between pops. Remove the lid and immediately transfer the popcorn to a large bowl to avoid burning it. Stir occasionally to break up clumps and remove any unpopped or over-caramelized kernels. Season with any flavorings you’d like.

Nutrition

• Calories: 130.36 kcal
• Total Fat: 7.19 g
• Saturated Fat: 1.21 g
• Sodium: 146.14 mg
• Total Carbohydrate: 15.92 g
• Dietary Fiber: 1.3 g
• Total Sugars: 8.41 g
• Protein: 1.11 g