Here is the gear I use for making

easy, no-waste microwave popcorn.

 

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Homemade Microwave Brown Sugar Kettle Corn

An easy recipe for a crunchy, lightly sweet & salty snack

Microwave Kettle Corn

My last post about Homemade Microwave Popcorn has lots of information about how much healthier, cheaper, and greener it is to make your own microwave popcorn and avoid those store-bought packets. That post also included tips about the kind of bowl and vented lid I use for making microwave popcorn. I recommend that you read those tips before trying this recipe for microwave kettle corn. The procedure is the same; I've just added a couple of ingredients to the kettle corn recipe.

Click to read important tips about Homemade Microwave Popcorn

This microwave kettle corn recipe and procedure is so simple, and the results are delicious. It's seriously addictive. I ate a bite of this before breakfast, and it soon became my breakfast. My bad. Just couldn't stop.

Kettle corn is traditionally slightly sweet and salty, but not as sweet as caramel corn; so, the flavor of the popcorn still shines through. It is normally made in a kettle (big surprise there) on top of the stove. My microwave method is so much simpler and it has less sugar and fat than the stove-top versions. It's a quick, easy snack for movie night--or any time. I use brown sugar (white is normally used) for an added flavor boost.

Step-by-step photos for making Microwave Brown Sugar Kettle Corn

Step 1. Assemble these items:

  • 2.5 to 3 qt. microwave safe bowl (I use the 2.5 qt. bowl from this set)
  • vented microwave cover (I use this one)
  • popcorn kernels 
  • brown sugar
  • kosher or sea salt
  • canola oil 
  • butter (You can omit the butter and double the oil; although, I think the small amount of butter adds delicious flavor.)

ingredients

Step 2. Combine the butter, oil, salt, and brown sugar in a bowl. Microwave 20-30 seconds, just until butter melts. Stir to combine.

butter in bowl  melted butter sugar

Step 3. Add the popcorn kernels and stir it so that the kernels get completely covered with the sugar mixture. Even them out in the bottom of the bowl. This results in every piece of popcorn having the sweet/salty/buttery flavor on it as it pops. The flavors distribute and stick better than adding them after the popping. They get cooked on so they stay put on each kernel.

stir in popcorn  kernels in bowl

Step 4. Cover the bowl with the vented lid and microwave on high for 3-4 minutes, or until there are 1-2 seconds between pops. The time will vary depending on your microwave and bowl, so you may need some trial-and-error on the first batch or 2 to figure out how long it takes the popcorn to cook. Mine took 3 minutes, 40 seconds. If you cook it too long, it will burn, smoke & stink; so keep a close watch.

unpopped in microwave  popped in microwave

Done! There will be some of the cooked sugar mixture in the bottom of the bowl, along with some unpopped kernels. I transfer the kettle corn to another bowl so that it doesn't stick to the bottom as the remaining sugar mixture hardens.

popped corn  unpopped kernels

popcorn in mug

The light sugar coating on the popcorn gets crunchier as it cools. Yum!

zoom on popcorn

Cinnamon Sugar Kettle Corn: for a yummy variation, add 1/4 teaspoon cinnamon with the brown sugar/butter mixture.

Easy serving tip: Fold back 2 corners of a square paper napkin to make a trianglular shape for handheld eating.

served in napkin

Now enjoy this sweet, salty, crunchy treat!

napkin zoom

Make it a yummy day!

You might also be interested in this post:

Healthy Microwave Popcorn in 10 flavors (with coconut oil):

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Other popcorn recipes that may interest you:

View Homemade Microwave Popcorn - Light Butter & Salt Recipe

View Homemade Microwave Popcorn - Plain Recipe

View Pretty-in-Pink Popcorn Party Mix Recipe

View Game Day Popcorn Party Mix Recipe

Link directly to this recipe Print this recipe
Microwave Brown Sugar Kettle Corn
By Monica              Servings: 8 cups popped corn
Ingredients
  • 1 tablespoon butter
  • 1 tablespoon canola oil
  • 2 tablespoons brown sugar
  • 1/4 teaspoon kosher salt
  • 1/3 cup popcorn
Directions
Supplies needed:
--2.5 to 3 quart microwave-proof bowl. If glass, should be tempered and have a high-heat tolerance.
--Vented lid for bowl.

Directions:
Put butter, oil, brown sugar and salt in bowl. Microwave just until butter is melted, 20-30 seconds. Stir to combine well. Pour popcorn kernels into bowl; stir to coat each kernel with butter/salt mixture. Even out kernels in bottom of bowl. Put vented cover on top and microwave on high for approx. 3-4 minutes, when there are 1-2 second between pops. Microwave times will vary.

CAUTION: Bowl will get hot; use hot pads or oven mitts.

Variation: Add 1/4 teaspoon cinnamon or pumpkin pie spice with the brown sugar.
Print this Recipe   Share this Recipe




Posted on Saturday, February 26th, 2011








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