Best Homemade Pot Corn Recipe

LUCY SCHAEFFER PHOTOGRAPHY

Now you don’t have to wait for the carnival to come back to town!

What is Hot Corn?

Popcorn is popcorn that is cooked or mixed with sugar and salt instead of just salt. The combination makes for an addictive sweet treat that’s perfect for movie night, an afternoon sugar craving, or on the snack table at your next picnic or BBQ.

Where is he from ?

Although corn is an indigenous crop in North America, hot corn first appeared (ha!) in the United States, thanks to Dutch and German immigrants in the late 18th century. They used large Dutch ovens over an open flame and lard to create light and crispy popcorn, seasoned with sugar for flavor and preservation.

What type of pot should I use?

We used a 4 quart dutch oven. Cast iron is the traditional choice for hot corn, but these tend to be heavy and not ideal for the last step in our process. As an alternative, you can also use a wok with a handle and cover it with aluminum foil. Poke a few holes in the foil to allow steam to escape. The most important thing is to choose a pan that is wider than it is tall.

What type of oil should I use?

Coconut oil is 100% the way to go with hot corn. Since we’ll be cooking over medium heat, there’s really no need for a high smoke point oil and the coconut gives the popcorn a subtle coconut and floral flavor. If you’re really craving more buttery flavor, try butter flavored coconut oil before turning to clarified butter.

What is the difference between caramel corn and hot corn?

If you absolutely must use butter, caramel corn may be what you really crave. Caramel corn is usually made with butter and brown sugar, while boiled corn is made with oil and white sugar. This hot corn uses raw sugar instead of traditional white sugar. The raw sugar still contains some molasses, which gives this hot corn a slightly more complex, toasty flavor.

How can I prevent popcorn from burning?

During cooking, it is important to shake the pan occasionally and keep the lid slightly cracked. Shaking the pan will allow the kernels to heat evenly as the pan begins to fill with popped popcorn. The kernels will quiver downward and have a chance to pop while bouncing the popped kernels away from the bottom.

How can I make sure my popcorn is crispy?

Too much steam will lead to soggy, rubbery popcorn. To keep it light and airy, be sure to keep the jar lid cracked until the last step. Tilt the lid away from you so the steam and popcorn kernels don’t hit you in the face.

What else can I add?

Everything you like. Mix up the seasoning mix (try the optional allspice) or check out our list of popcorn hacks for more fun ways to spruce up your movie night.

How to keep it

It’s best to eat fresh popcorn right after it’s popped, but the nice part about popcorn is how long it lasts. The added sugar acts as a preservative and allows the sweet and salty treat to keep for up to 3 weeks in an airtight container at room temperature.

Have you done this before? Let us know how it went in the comments below!

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Yields:

4


portions

Preparation time:

0

hours

5

minutes

Total time:

0

hours

ten

minutes

6 tbsp.

coconut oil or canola oil

1/2 tsp.

unpopped popcorn kernels

1/4 tsp.

ground allspice (optional)

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  1. Add the sugar and salt to a spice grinder and blend until the mixture is powdery, about 10 to 15 seconds. Pour into a small bowl and place it next to the stove.
  2. In a 4 qt. Dutch oven with a lid, add the oil and 3 of the unpopped kernels. Reduce the heat to medium, cover and gently shake the pan to coat the oil grains. Wait for the 3 test cores to appear, about 2-3 minutes. Remove the lid, add the remaining grains and gently shake the pan to coat all the grains with the hot oil. Replace the lid, opening it slightly to allow steam to escape, and continue cooking the popcorn, shaking it occasionally, until the kernels start to pop.
  3. Once almost all the kernels have popped and the new pops are about 2 seconds apart, turn off the heat and remove the lid. Sprinkle the salt and powdered sugar evenly over the popcorn, cover with the lid and shake for a few seconds to evenly coat the popcorn. Transfer the popcorn to a parchment-lined baking sheet to cool slightly before serving.

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Homemade hot corn, how to make hot corn

PICTURED: LUCY SCHAEFFER; FOOD STYLING: LENA ABRAHAM

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