Matcha Kettle Corn

I’ve always associated kettle corn with street fairs and amusement parks or seen them as specialty foods found during holidays at the little pop up stores in the mall. These sweet and savory snacks are usually sold in large bags or metal tins, but no matter the vessel they’re enjoyed in, they’re delicious nonetheless. Kettle corn alone is already a perfect snack, but I decided to add my own asian twist to this item by introducing a third flavor, matcha, to the sugar and salt party.

What is kettle corn?

Kettle corn is a sweet variety of popcorn that’s mixed and seasoned with sugar and salt. Its traditionally made in cast iron kettles (hence the name) and is also usually made with the mushroom variety of popcorn (named so because of their classic domed top that resembles a mushroom). This variety produces a firmer, chewier popcorn that tends to hold onto the sweet and salty coating easier. I couldn’t find mushroom popcorn kernels in my area so I just went with the classic popcorn shape, but I would definitely encourage using the mushroom variety if it’s on hand!

How do I make the perfect kettle corn?

Making the perfect kettle corn will honestly require some trial and error. You will have to really know how hot your pot is getting and how the heat of your stove affects it because the main thing that we want to avoid when making kettle corn is burnt sugar. We can limit the possibility of this happening by making sure to constantly be shaking the pot as the popcorn pops so that none of the sugar sticks to the bottom.

The other big tip is to just try to avoid having your pot get too hot during this whole process. The cook time for kettle corn is quite quick so there may not be enough time to really understand the heat of the pot in the beginning, but it can definitely be figured out and adjusted across the next few rounds!

Matcha Kettle Corn

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Prep Time: 5 minutes Cooking Time: 5 minutes 5 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

• 3 tbsp butter
• 1/3 cup granulated sugar
• 1/2 cup unpopped popcorn kernels
• 3/4 tbsp matcha powder
• pinch of salt

 

Instructions

1. In a large pot, heat the butter over medium heat until melted
2. Drop in 3 popcorn kernels and cover with a lid
3. Wait until all 3 of the kernels have popped and then pour in the sugar, salt, and the rest of the popcorn kernels
4. Cover with a lid and shake so that all the kernels are fully covered with the sugar and salt
5. Constantly shake the pot with the lid on so that the sugar does not burn
6. Keep shaking over heat until the sound of the popcorn kernels popping slows so that there is approximately a 2-3 second delay between the next kernel popping
7. Remove from heat and transfer to a large bowl and allow to cool slightly
8. Sprinkle the matcha powder over the popcorn and mix with a wooden spoon (to avoid burning the hands from the hot sugar)