Add salt; toss to coat. How can you avoid burning the sugar when making kettle corn? Popcorn only pops in really hot oil, and sugar burns a little too easily at higher temperatures—therein lies the kettle corn dilemma! The remedy? Hold off on adding your sugar a bit. Stir the popcorn and oil together over medium heat first.
It was perfect for making kettle corn. However, KC is supposed to be sweet and salty, which means more than 1/4 tsp salt. I heated a couple Tbls sunflower oil and after a couple minutes threw in a few test kernels. When they popped, I added 1/4 cup of kernels.
We recommend using at least a 4-1/2-quart Dutch oven for this kettle corn. (They work great for all kinds of flavored popcorn recipes .) Don’t forget the lid! In general, a wide pot is best, so all the popcorn kernels can be as immersed as possible in the oil as it heats. How can you tell when the popcorn is done?
"Take a trip to the county fair with a bowl of old-fashioned Kettle Corn. Your family will never want plain popcorn again! If you use white sugar, it will taste like popcorn balls and if you use brown sugar, it will taste like caramel corn.".