Author: Renu Dhar, Leah Colins

Whenever I’m out at a local county fair or carnival, I know I can count on the sweet smell of freshly popped kettle corn in the air. As soon as that distinctive scent hits my nose, I’m a bloodhound on the hunt, sniffing and searching. Once I hear that merry popping sound, I know I’m just a few steps away from an enormous bag of the freshly popped sweet-salty snack that I begrudgingly have to share with my family. 

Messily munching away on handfuls of kettle corn is a peak snacking experience for me, but unfortunately I’m not out galavanting at county fairs every weekend—as much as I’d love that! I go to maybe one fair a year, but I want this freshly popped crunchy snack more often than that.

That's where this recipe for homemade kettle corn created by our Birmingham-based test kitchen colleague Renu Dhar comes in. Sure you could bring a popped bag home from the fair or grocery store, or buy a microwave version, but the former is usually stale by the time it gets home while the latter is typically lackluster in flavor. Also, popping it fresh at home is ridiculously easy: It requires just four basic ingredients to make—popping corn, sugar, salt, and oil—and one pot, plus it takes just five minutes to prep. And what you get tastes just as good and fresh as if it came straight from the kettle at the fair.

What Exactly Is Kettle Corn?

In the pantheon of popcorns, kettle corn sits somewhere in between plain popped corn and caramel corn. It’s lightly golden with the perfect salty-sweet balance. Every popped kernel is encased in a signature light, crisp, sugary coating, but it won’t stick to your teeth the way caramel corn will. Achieving this flavor balance and ideal texture really isn’t that hard, but there are a few key steps you'll want to follow to ensure every kernel is perfectly popped and you’re not left with a burnt mess. Renu and the rest of our testing team left no kernel unpopped in our search for a foolproof crunchy, lightly sweet kettle corn recipe. Here are our tips for the best kettle corn.

Tips for Perfectly Popped Kettle Corn

Choose mushroom popcorn. Mushroom popcorn, as the name suggests, boasts a round and compact shape that closely resembles a mushroom cap. Its key feature is its ability to pop into a dense, large, and rounded ball with fewer hulls compared to other popcorn varieties. Due to its rounded shape, the resulting puffed corn is less prone to crushing. If you’re going to regularly make popcorn at home, it’s worth seeking out. The kernels will clearly be labeled mushroom variety on the packaging and it's widely available for purchase online and at some specialty grocers. If unavailable, or you have a strong preference for a different variety, this recipe will still work with any variety of popcorn kernels.

Start with a couple of test kernels. According to food science writer Harold McGee in On Food and Cooking, the ideal temperature for popping corn is around 380°F (190°C). For the best results you need a method that gets as many of the kernels as possible to that ideal temperature at the most even rate possible. If the popcorn kernels are unevenly heated, any kernels that pop early are likely to burn before the whole batch pops, while also leaving behind too many tooth-cracking unpopped or semi-popped kernels. 

The best way to ensure the oil in the pot is at the right temperature to promote quick, even cooking is to start by heating a few test kernels with neutral oil in the pot. When the kernels pop, that means the oil’s hot enough. At this point you can add all of the kernels to the oil, and stir well, then add the sugar and salt and stir again until every kernel is evenly coated. This ensures that once popped, all of the popcorn is evenly seasoned. Plus coating each kernel with the fat also further promotes even cooking. 

Leave the lid slightly ajar. Keeping the pot covered as the popcorn cooks retains the heat inside for a more even cooking temperature. The lid also has a practical purpose of containing the corn as it violently pops away, and it also contains oil splatter. The downside to keeping the lid on is that it also traps the steam that is literally popping out of each kernel as it cooks. You want to prevent the popcorn from becoming soggy from the steam created during cooking. The easiest way to do this is to keep the lid slightly ajar (we’re talking just about a half inch of open space).

Shake, shake, shake. We’ve established by now that popcorn can be a bit temperamental. It can easily cook unevenly and is prone to burning quickly. Getting the pot up to popping temperature before cooking and mitigating steam are both helpful for even cooking, but you also need to keep the kernels in constant motion while cooking. So shake it. It’s only for a few minutes, and it guarantees every kernel is heated evenly. Use oven mitts or kitchen towels to hold the lid in place while shaking and cooking to protect your hands from burns. (You can also skip the shaking and use a Whirley Pop or other similar contraption that keeps the kernels constantly moving and releases steam.

Listen. When I was a line cook years ago, I had a chef tell me to always cook with my ears. We think smell and visual cues and times are the best indicators for when food is ready, but very often the sound food makes as it cooks is a strong indicator too. Even if you are using a clear lid and can see it popping away, you still won’t be able to tell when every last kernel is popped just by looking.

The best way to know when the popcorn is done is to listen: Once popping slows down and there are about two to three seconds between each pop, quickly remove the pot from the heat and continue to shake it until the popping has completely stopped. It’s always best to err a little on the unpopped side of things to avoid scorching and burning the popcorn. Remember, if it smells burnt, it’s too late, but if there are a few remaining unpopped kernels, it’s not a big deal.

Line a large rimmed baking sheet with parchment paper; set aside. Add oil and 2 individual corn kernels to a wide 6-quart heavy-bottomed pot of Dutch oven, cover with a lid, preferably clear. Heat over medium-high heat, without moving or lifting lid, until both kernels pop and oil is hot (around 390°F), 3 to 4 minutes.

Add remaining corn kernels to pot, and gently stir to coat all kernels; sprinkle sugar and salt over kernels and gently stir to evenly coat. Cover with a lid, keeping lid slightly ajar by about 1/2 inch. Swirl the pot to move kernels around, lifting and swirling pot every 2 to 3 seconds until sugar is melted and kernels start to pop, 4 to 5 minutes. Once kernels begin to pop frequently, continue shaking pot, holding lid on tightly (but still slightly ajar), every 4 to 5 seconds, until popping slows down to 2- to 3-second intervals, 2 to 3 minutes total time. 

Remove pot from heat; vigorously shake pot, holding lid on tightly. Let stand for a few seconds until popping stops. Pour popcorn onto the prepared baking sheet. Let cool for 5 minutes before transferring to a bowl and serving.

Special Equipment

Large rimmed baking sheet with parchment paper, 6-quart heavy bottomed pot or Dutch oven

Notes

Mushroom popcorn has a round and compact shape that closely resembles a mushroom cap. If unavailable, this recipe will still work with any variety of popcorn kernels, though you might need to adjust the cook time slightly.

Make-Ahead and Storage

The prepared kettle corn can be stored in an airtight container at room temperature for up to 2 days.

Chow-chow, the sweet and tangy relish of pickled vegetables, is a staple condiment on many Southern tables. While it’s beloved throughout the South, the types of vegetables in it can vary depending on where you find it. Here we stick with one of the most common combinations: green tomatoes, green cabbage, bell peppers, and onions. The pickled vegetable mixture is a great way to make the most of end-of-season green tomatoes and other late summer produce before that first frost hits. 

The chunky relish is tart, sweet, and sure to bring a welcome pucker to your mouth. And it keeps in the fridge for up to four months, so you can pull it out to brighten up almost any meal—hot dogs, hamburgers, coleslaw, stewed beans, and even salads.

Making the relish is fairly simple: The vegetables are simply chopped, salted, and pickled in the fridge with a medley of spices, but it’s important to prepare the vegetables properly for chow-chow that’s flavorful and retains a crisp texture. For the best chow-chow to take you from summer right through the coldest days of fall, we asked our test kitchen colleague Renu Dhar to methodically pickle batch after batch to come up with our foolproof method. Read on for Renu's tips and the full recipe.

Tips for Making Chow-Chow

Use a food processor. We strongly encourage you to pull out your food processor to chop the cabbage, bell pepper, and onion in this recipe instead of chopping the ingredients by hand. This will save you a lot of time and energy. If you don’t have a food processor, of course go ahead and just chop everything with a chef's knife—just be sure your knife is good and sharp for the safest, most efficient chopping. One exception to the food processor suggestion: Be sure to still cut the tomatoes by hand. Pulsing them in a food processor will give them a sauce-like consistency, which we do not want for this relish.

Salt the vegetables overnight before pickling. It’s crucial to toss the chopped vegetables with an abundant amount of salt and let them sit for an extended period of time before pickling them. During this hands-off resting time, the vegetables will release excess liquid, which will be later discarded before they are pickled. We’ve previously talked at length about the benefits of brining vegetables, and encourage you to read about it. Essentially, brining drives water out of the cut vegetables, concentrating flavor and firming up their texture slightly for a more delicious, perfectly crunchy relish. 

For best results, start the brining process at room temperature and let the veggies sit for about 20 minutes to jump start the process, then refrigerate the bowl of salted chopped vegetables for at least eight hours or up to 12. You’ll be amazed by how much water seeps out of them in this time frame—almost three full cups water from about four pounds of vegetables! When you're ready to pickle, drain and discard all of the excess liquid before proceeding with the recipe.

Add robust seasonings. Earthy turmeric, fiery chile flakes, tangy mustard powder, brown mustard seeds, and celery seeds add a pop of flavor to the otherwise simple vegetable mixture. This blend of spices is flavorful enough to add interest to the relish without overwhelming the vegetables, making it perfect to pair with a range of foods.

Tips for Storing and Canning Chow-Chow

The recipe was tested and written using short term refrigeration storage, which will preserve the chow-chow for about four months. But the pickled chow-chow can also be preserved using the hot water bath canning method that we outline in our beginner’s guide to canning. With this method, the chow-chow can be stored for up to a year. Whether you opt for the hot water bath canning method or the easier refrigeration storage, we recommend always using sterilized glass jars.

How to Sterilize Jars for Your Relish

To properly sterilize jars, place clean jars on a rack in a large pot and cover by at least one inch of water. Bring to a boil and sterilize the jars by boiling for 10 minutes. You can then remove the jars with long metal tongs and fill right away, or reduce the heat to a low simmer and hold the jars warm until you’re ready to use them. Make sure to cool the filled jars to room temperature before sealing and refrigerating. This will prevent trapping excessive steam in the jars, which could lead to mold growth.

How to Serve Chow-Chow

One of the best things about chow-chow is its versatility, and how it adds bright, sweet and tangy flavor to everything you pair with it. Spread the Southern relish over a hot dog or a burger, mix it in a one-to-one ratio by volume with good mayonnaise for the perfect coleslaw dressing or sandwich spread, or spunk up a bowl of beans with a spoonful chow-chow and a side of cornbread.

In a food processor, pulse cabbage until finely chopped (pieces measure about ¼-inch), about 6 pulses. Transfer to a large nonreactive bowl (such as stainless steel or glass). In now-empty food processor, pulse the onion, red, green, and yellow bell peppers until finely chopped and add to bowl with cabbage. (Alternatively, use a sharp chef's knife to finely chop all ingredients by hand.) Stir tomatoes and salt into the bowl with cabbage until well combined. Let sit at room temperature until vegetables start to release moisture, about 20 minutes. Cover and refrigerate for at least 8 hours or up to 12 hours.

Drain vegetable mixture using a fine-mesh strainer set over a large bowl, pressing lightly with back of a wooden spoon; discard liquid. 

In a large saucepan, bring vinegar, sugar, ground mustard, mustard seeds, crushed red pepper, celery seeds, and turmeric to a boil, stirring to combine, over medium heat. Reduce heat to low, and simmer brine until mustard seeds slightly plump up and mixture looks cohesive, 5 to 7 minutes.

Stir drained vegetables into brine mix and cook over medium heat, stirring often, until vegetables are crisp tender, 1 to 5 minutes. Let vegetables cool completely before placing in 3 pint-sized clean, sterilized heat-safe glass jars, and refrigerate for 12 hours to further develop flavor before serving. 

Special Equipment

Food processor, fine-mesh strainer, large saucepan, 3 pint-sized glass heat-safe storage jars

Make-Ahead and Storage

Chow-chow can be refrigerated for up to 4 months.

Breakfast bars are great for a meal on the run or an afternoon nibble, but while it’s tempting to reach for a store-bought bar, they’re often too sweet, aggressively spiced, and either so chewy they stick to the roof of your mouth, or dangerously hard with jagged edges that cut into your tongue. To avoid this, we encourage you to take the (mostly hands-off) time to make your own at home with our easy recipe for homemade breakfast bars that are lightly sweet, full of flavor, and have just the right texture.

Our perfect bar is hearty with a crunchy exterior that gives way to a softer, chewier center. It’s well seasoned, with just a touch of caramelized sweetness and a kaleidoscope of dried fruits, toasted oats, and crunchy seeds, plus it requires little more than tossing everything together, pressing into the pan, and refrigerating until firm. To get to this great result, we asked our test kitchen colleague Renu Dhar to methodically make batch after batch of seed-filled bars to come up with wholesome and satisfying breakfast bars.

Tips for Homemade Breakfast bars

Toast the oats. We found that toasting the oats with a little oil, brown sugar, and honey before mixing them with the other ingredients really deepened the bar’s final flavor. The oil, brown sugar, and honey lightly caramelize the exterior of the oats to create a rich butterscotch flavor. It requires just 30 minutes of hands-off baking and cooling time, which can be done while you are preparing the other ingredients.

Use a blend of sweeteners. To give the bars a nuanced, light sweetness without overpowering the earthy seeds, the bars are sweetened with a combination of brown sugar, honey, and finely chopped dates. The sticky honey and dates not only provide sweetness, but also help the bars hold together. A swirl of your preferred sweet fruit preserves folded into the oat mixture before pressing it into the pan further sweetens the bars and adds another flavor dimension. We love them with cherry preserves, but raspberry, strawberry, or blueberry all work wonderfully. 

Add a variety of seeds. Chia seeds, hemp seeds, and sunflower kernels boast various health benefits, but but they also bring a variety of crunchy textures and savory nutty flavors to the party

Bind it all together with nut or seed butter. . A creamy nut or seed butter of your choice not only gives you a chance to further customize these bars with your preferred flavor profile, it’s also the key sticky ingredient for binding the ingredients together. Feel free to use peanut butter, almond butter, cashew butter, or sunflower butter—the latter is a great choice if you need to avoid tree nuts or peanuts because of allergies.

Adjust oven rack to middle position and preheat oven to 325°F(160℃). Coat an 8-inch square baking pan with cooking spray; line bottom and sides with parchment paper, leaving a 2-inch overhang on all sides. Line a large baking sheet with parchment paper. Set both aside.

In a medium bowl, stir oats, brown sugar, oil, and 2 tablespoons of the honey until well combined. Spread oat mixture evenly onto the parchment-lined baking sheet. Bake, stirring every 5 minutes and returning to an even layer, until golden brown and crisp, about 15 minutes. Let cool completely on a wire rack, about 15 minutes.

While oats are cooling, in a food processor, process dates and seed or nut butter until smooth, 1 to 2 minutes, scraping down sides of processor bowl as needed. 

In a large bowl, stir together the cooled oats, sunflower butter mixture, dried fruit, chia seeds, hemp seeds, sunflower kernels, fruit preserves, salt, and remaining 1 tablespoon honey until well combined and the mixture holds together, 1 to 2 minutes.

Spread oat mixture firmly into the bottom of prepared baking pan, using bottom of a greased measuring cup to press into a flat even layer. Press plastic wrap directly onto surface of oats mixture; wrap baking pan in additional plastic wrap, and refrigerate until cold and firm, at least 8 hours or up to 3 days. 

Remove and discard plastic. Using parchment overhang as handles, remove bars; place on a cutting board. Cut bars into 1 1/4- x 4-inch squares. Serve or refrigerate in an airtight container for up to 3 weeks. 

Special Equipment

8-inch square baking pan

Make-Ahead and Storage

Refrigerate portioned bars in an airtight container for up to 3 weeks.