Dutch Oven Kettle Corn

• servings: 12 servings
• active time: 2 minutes
• total time: 5 minutes

Ingredients

1/2 cup vegetable or canola oil

1/2 cup popcorn kernels

1/4 cup white sugar

1 Tablespoon real maple syrup

1/2 teaspoon of kosher salt, divided

Directions

You'll start by mixing together 1/2 cup popcorn, 1/4 cup sugar and a tablespoon of maple syrup. in a small bowl. Set this aside.

Add 1/2 cup of cooking oil to the pan along with about 3-4 kernels of popcorn. Cover and heat over medium heat. These are your test kernels, when they pop you'll know the oil has reached the correct temperature for popping.

When you hear the test kernels pop you’ll know the cooking oil is at the right temperature. Add the sugared popcorn mixture to the pan and cover. Once you hear that first pop, set a timer for around 3 minutes.

Cook the popcorn for around 3 minutes, shaking the pan frequently to help keep the popcorn from sticking to the bottom and burning. When the pops begin to slow, remove from the heat but leave the lid on for 15-20 seconds to ensure you don't get burnt by any late poppers.

Carefully remove the kettle corn to a large and wide bowl with a slotted spoon taking care to leave behind the unpopped kernels in the pan.

Sprinkle the kettle corn with 1/4 teaspoon salt and stir the popcorn, Add the remaining 1/4 teaspoon salt and stir once more to make sure the salt is evenly distributed.

You can eat the kettle corn warm or let it cool completely.

Make sure popcorn has dried completely dried before you moving it to an airtight container to store.