Sugared Popcorn (Kettle Corn)
Ingredients
- 3 to 4 gallons of popped popcorn
- 6 - 7 cups sugar
- 1 cup regular milk
- Roasted peanuts (optional)
- Pecans (optional)
- Cooking oil
Step-by-Step Instructions
- First, pop 3 to 4 gallons of popcorn. If you don’t have a popcorn machine, take a large soup pot use just enough oil to coat the bottom of your pan. I prefer Orville Redenbacher as it creates less unpopped kernels. Any popcorn will work though. Pop one cup of popcorn kernels at a time, heat the oil and popcorn stirring until the popcorn starts to pop. Cover until half of the pot is done. Uncover to complete the popping process, (no it will not jump out your pot) shaking the pot to prevent scorching.
- When the kernels are through popping, shake your pot so that the unpopped kernels can fall to the bottom. Pour into a large roaster being careful to remove any unpopped kernels. Repeat until you have popped the desired amount.
- Mix in your peanuts or pecans at this time.
- In a heavy duty pot, combine the sugar and milk. Cook over medium heat until the mixture reaches the soft ball stage. Soft ball stage has a temperature between 234 and 238 degrees F. Without a candy thermometer you can judge the stage when the candy mixture dropped in cold water has a soft texture and will stick together in a ball when rolled between your fingers. This will take about 20-25 minutes of constant stirring.
- Immediately after reaching soft ball stage, pour the mixture all at once over the popcorn and stir well to coat all the kernels. Continue stirring until the mixture cools down and begins to crystalize on the popcorn.
Common Problems and Solutions
Q: Why didn't my sugar coating crystalize properly?
A: Make sure you've reached exactly 234-238°F for soft ball stage. If the temperature is too low, the coating will be sticky; too high and it will harden too quickly. Keep stirring the popcorn continuously as it cools to help the crystallization process.
Q: My sugar mixture is burning before it reaches soft ball stage. What's wrong?
A: Lower your heat to medium or medium-low. Sugar and milk need gentle, constant heat to reach soft ball stage without scorching. Keep stirring constantly and use a heavy-bottomed pot to distribute heat evenly.
Q: How do I know when I've reached soft ball stage without a thermometer?
A: Drop a small amount of the hot sugar mixture into a cup of cold water. Let it cool for a moment, then try to form it into a ball with your fingers. If it forms a soft, pliable ball that flattens when removed from the water, you've reached soft ball stage (234-238°F).
Tips and Techniques
Use a candy thermometer if you have one - it takes the guesswork out of reaching soft ball stage. Work quickly once the sugar mixture is ready, as it will start to harden. Have your popcorn already popped and ready in a large roaster or bowl before you start cooking the sugar. The larger your mixing vessel, the easier it will be to coat all the popcorn evenly.
Ingredient Substitutions
- regular milk: evaporated milk or half-and-half
- roasted peanuts: cashews or almonds
- white sugar: half white sugar, half light brown sugar
Equipment Needed
- Heavy-bottomed pot or Dutch oven (for cooking sugar mixture)
- Candy thermometer (highly recommended)
- Large roaster or mixing bowl (for coating popcorn)
- Large soup pot with lid (for popping corn if no popcorn machine)
Historical Context
Sugared popcorn like this was a common treat in rural Louisiana before commercial candy became widely available. The technique of cooking sugar to soft ball stage is the same one used for making pralines and other traditional Cajun candies.
