PAIRED: Halloween Favorite – Kettle Corn – Recipe and How To Video

Kettle Corn is a super treat anytime of the year! Chef Mary teaches us how to make it at home!


LOS ANGELES, Calif., October 29, 2015 — Halloween is this week, and amongst the sounds of crinkling candy wrappers you’ll hear sounds of crackle and pop; aromas that are almost sickening sweet will waft in the air and lead you straight to traditional kettle corn.

Kettle corn is made from hybridized mushroom corn that puffs into a perfect ball of fluffed corn when heated to the proper temperature of 350 degrees. The shape and texture feel differ from that of regular popcorn. Regular popcorn has a slight crunch followed by an airy fluff, whereas the mushroom corn is light, airy and slightly chewy.

Though making kettle corn is not rocket science, its perfect consistency depends on a series of steps that are, in a way, science.

With a large kettle, the temperature of the oil needs to reach 350 degrees Fahrenheit, despite the external temperature of the air. In a matter of seconds, kernels of corn are added to the kettle oil (corn, soy, peanut) and stirred to coat each kernel with the properly-tempered oil.

Then sugar is added to the kettle of corn, and if it’s not done at the right moment, the sugar could dissolve or not bond with the corn. Ultimately, if not done correctly, the kettle corn won’t be perfectly sweet.

In a matter of a few minutes, the corn is popped and almost ready to go.

Final seasonings, a light coat of salt and a quick movement through the sifting bin leaves the sweet and savory kettle corn ready to be sold to a long line of eager customers.

Click here for reuse options!
Copyright 2015 Communities Digital News

• The views expressed in this article are those of the author and do not necessarily represent the views of the editors or management of Communities Digital News.

This article is the copyrighted property of the writer and Communities Digital News, LLC. Written permission must be obtained before reprint in online or print media. REPRINTING CONTENT WITHOUT PERMISSION AND/OR PAYMENT IS THEFT AND PUNISHABLE BY LAW.

Correspondingly, Communities Digital News, LLC uses its best efforts to operate in accordance with the Fair Use Doctrine under US Copyright Law and always tries to provide proper attribution. If you have reason to believe that any written material or image has been innocently infringed, please bring it to the immediate attention of CDN via the e-mail address or phone number listed on the Contact page so that it can be resolved expeditiously.

Previous articleHalloween: A teaching moment for Christian faith parents
Next articleHalloween fun on a budget: Frightfully good times for the whole family
Mary Moran
Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica. Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events. In the fall of 2008, Mary began teaching her culinary skills to others. Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly. Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients. She helps her clients discover their healthy way of eating. Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger. Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.