Crispy Kettle Corn on the Blackstone

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Here’s my tried-and-true kettle corn recipe made right on the Blackstone griddle. It’s sweet, salty, and perfectly popped every time – just like the kettle corn you get at the county fair, but now you can make it at home!

My kids gather around the griddle whenever they hear the kernels start popping, and honestly, I can’t blame them. We usually make a double batch because one just isn’t enough for movie night at our house.

What Kind of Popcorn Should I Use?

Regular white popcorn kernels are your best bet for making kettle corn, and you’ll find them easily at any grocery store. While yellow popcorn kernels will work too, white kernels tend to pop up smaller and more tender, which is ideal for kettle corn since you’ll be adding sugar to the mix. Most brands of white popcorn will work just fine – look for kernels that are uniform in size and don’t have any visible cracks or damage. Just make sure you’re using fresh popcorn kernels, as older ones can lose moisture over time and won’t pop as well, leaving you with more unpopped kernels at the bottom of your griddle.

Options for Substitutions

Making kettle corn is pretty straightforward, but here are some helpful substitution tips if you need them:

• Turbinado cane sugar: If you don’t have turbinado sugar, regular granulated sugar works just fine. Brown sugar can work too, but use a bit less as it’s more intense. Just avoid powdered sugar as it can burn too quickly.
• Oil: While neutral oils like canola or vegetable oil are common choices, you can use coconut oil for a subtle nutty flavor. Avoid olive oil as its smoke point is too low for popping corn.
• White popcorn kernels: Yellow popcorn kernels work just as well as white ones. The main difference is that yellow kernels tend to pop slightly larger and have a more pronounced corn flavor.
• Salt: Regular table salt is fine, but if you have kosher salt or sea salt, they’re great options too. Just remember that kosher salt is less salty by volume, so you might need to add a bit more.

Watch Out for These Mistakes While Making

The biggest challenge when making kettle corn on a Blackstone is getting the temperature just right – too hot and your sugar will burn before the kernels pop, too cool and you’ll end up with unpopped kernels and grainy sugar.

A common mistake is adding all ingredients at once, when instead you should heat the oil first, add a few test kernels, and only add the sugar and remaining popcorn once those test kernels pop.

Keep the popcorn moving constantly with a long-handled spatula or paddle to prevent burning, and don’t walk away from the griddle – kettle corn can go from perfectly caramelized to burnt in seconds.

For the best texture and flavor, remove the kettle corn from the heat as soon as the popping slows to 2-3 seconds between pops, and immediately transfer it to a large bowl to prevent the residual heat from burning the sugar coating.

What to Serve With Kettle Corn?

Kettle corn makes a perfect snack on its own, but you can turn it into a fun movie night spread with a few simple additions! Try serving it alongside other sweet and salty snacks like mixed nuts, pretzels, or even some M&Ms for a DIY snack mix situation. For drinks, this sweet and salty popcorn pairs really well with ice-cold lemonade or your favorite soda. If you’re hosting a party, set up a popcorn bar where folks can add their own toppings like mini chocolate chips, coconut flakes, or a sprinkle of cinnamon sugar.

Storage Instructions

Keep Fresh: Once your kettle corn has completely cooled, put it in an airtight container or a large zip-top bag. It’ll stay crunchy and sweet at room temperature for up to 3 days. Just make sure it’s sealed well to keep the moisture out – nobody likes soggy popcorn!

Pack: Want to take your kettle corn on the go? Pack it in individual portions using small zip-top bags. This makes it super easy to grab for lunch boxes or quick snacks, plus it helps prevent the whole batch from being exposed to air repeatedly.

Note: I don’t recommend freezing kettle corn as it can get chewy and lose its crispy texture. It’s best enjoyed within the first day or two when it’s at its peak crunchiness. Plus, it’s so good, it rarely lasts longer than that anyway!

Preparation Time	5-10 minutes
Cooking Time	10-15 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 7-10 g
• Fat: 30-40 g
• Carbohydrates: 80-90 g

Ingredients

• White unpopped popcorn
• Turbinado cane sugar
• Oil
• Salt

Step 1: Prepare Ingredients and Equipment

Start by gathering all necessary ingredients: white unpopped popcorn, turbinado cane sugar, oil, and a small amount of salt.

Also, ensure you have a lid large enough to cover the popcorn on the griddle and access to a Blackstone griddle or similar flat top grill.

Step 2: Add Popcorn and Seasoning to the Griddle

Pour a generous amount of unpopped popcorn directly onto the Blackstone griddle, keeping in mind it will expand.

Drizzle some oil over the popcorn to assist with the cooking process, then sprinkle a small amount of salt for flavor.

Next, evenly pour turbinado cane sugar on top of the popcorn to provide the classic kettle corn taste.

Finally, add a bit more oil to help the sugar dissolve and coat the popcorn effectively.

Step 3: Heat and Pop the Corn

Cover the popcorn with the lid and set the Blackstone griddle to medium heat.

As the popcorn begins to pop, gently move it around with a spatula or similar tool to ensure the sugar coats each kernel and to prevent any burning.

This step is crucial for achieving that delicious caramelized coating.

Step 4: Monitor and Finish Popping

Continue shaking and moving the popcorn for several minutes until the popping sound decreases significantly.

This indicates most of the kernels have popped.

At this point, turn off the griddle to prevent overcooking or burning the popcorn.

Step 5: Cool and Serve

Carefully remove the lid to reveal your freshly made, caramelized kettle corn.

Let the popcorn cool slightly on the griddle; it will clump together as it cools, resulting in that delightful caramel popcorn texture.

Once cooled to a comfortable temperature, enjoy your homemade kettle corn!