Dan’s Canadian Kettle Corn

by Anne Linn

Daniel Sanche, business student at JPCatholic has been kind enough to release his renown kettle corn recipe to the public. Make a batch, munch with your friends, and all the while fill your house with the heavenly aroma of cinnamon that will last more than a week.

 

INGREDIENTS:

1/2 cup kernels

1/4 cup coconut oil

1/4 cup white sugar

1 teaspoon of cinnamon

A pinch of salt

*Depending on your preference, add more sugar and cinnamon

For best results use Whirly Pop stovetop popcorn maker or medium-large pot with a lid.

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INSTRUCTIONS:

Add your preferred oil to a pot.

Heat the pot on just under high heat (7-8 on electric).

Put a few plain kernels in the oil before adding your combined mix of sugar, cinnamon and salt in a separate bowl.

Once one plain kernel pops, take that as a sign that the oil is hot enough. Then add everything you’ve mixed and begin stirring with the Whirly Pop. If you are using a pot continually shake the pot over the heat. Once everything starts popping you can turn the heat down a little, but keep stirring until there is 2-3 seconds between pops. Leave the lid on, but remove from heat. Let the remaining kernels pop.

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Daniel Sanche

Experiment with the amounts based on how you like it and how it cooks on your stove. As a rule of thumb, you want enough oil to cover the bottom of the pot you are using, you may also need more kernels if you have a large pot. Use your judgment once you’ve tried making it a few times.

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Dan’s popcorn thus far has been described as:

“Heavenly” – Evie Watkins

“A carnival in my mouth.” – Celeste Arteaga

“It’s a game changer.” – Thomas Barrows