Hey friends,
One common thing we’ve noticed in our ads or DMs is you guys asking us for help with our kettle corn. I want to talk about this today.
For the latest instructions on how to pop the best Kettle Corn, always reference the How to Pop page. We’re constantly learning new and exciting techniques during this first year.
So much about making kettle corn is an art. Each stovetop heats differently so timing and temperature are going to vary. We really encourage you to experiment with it, but when in doubt, being more conservative with your heat is probably best.
Remember, the stainless steel is going to give you an even heat distribution but will take a few seconds to adapt to temperature changes, so you always want to stop cooking BEFORE you think it's time. Just like Al Dente pasta. 🙂
If you’re more of a visual learner, we’ve got a video on our YouTube channel that will walk you through each step. Watch it here. (Bonus: it also shows what to do if kernels get stuck behind the spinner.)
I get that kettle corn can be a little intimidating with the timing of adding ingredients and all the trial and error involved, but I promise it will be one of your favorite snacks once you get the hang of it. Keep trying! Enjoy 25% off two boxes of kettle corn with code ############.
Lastly, I know I keep mentioning this, but your feedback and suggestions are super valuable to us. Please don’t hesitate to tell us what you think! It’s thanks to your comments that we have all these guides and tutorials.
Pop on,
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Dave Stickland
Co-Founder | Popsmith |
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