Kettle Corn is one of the easiest popcorn snacks to make and takes barely 10 minutes start to finish. This version marries ground Indian Cardamom and French Herbes de Provence as subtle seasoning.
The fusion of the two work beautifully with the sweet popcorn snack, creating a light, unexpected treat! My personal preference with making any popcorn is to use a Whirly Pop. The beauty of this method prevents burning and almost eliminated ‘Old Maids’ (unpopped kernels).
Should a Whirly Pop not be an option, making the Kettle Corn in a heavy pan that can be moved around on the burner and also stirred (being careful to avoid being burned from the hot oil or popping kernels) is an option.
I’ve whipped up a little movie snack of Cardamom-Herbes de Provence Kettle Corn. Two spices from different worlds one would not necessarily imagine together however they are quite harmonious paired in a quick-to-make movie-snacking Kettle Corn. Just enough spice to tease the palate without being heavy-handed.
Cardamom-Herbes de Provence Kettle Corn
- ¼ cup Granulated Sugar
- 1 teaspoon Kosher Salt
- 1 teaspoon Herbes de Provence , ground in a spice grinder or mortar and pestle
- ½ teaspoon ground Cardamom
- ¼ cup Vegetable Oil
- ½ cup Popping Corn
- Prepare a cooling space by laying parchment paper on a counter top to spread the kettle corn.
- In a small mixing bowl, combine the sugar, Herbes de Provence, Cardamom and salt. Mix well to combine.
- Preferred Method: Using a Whirly Pop Popcorn Popper, add the oil and 3-4 kernels of popping corn over medium heat.
- When test kernels have popped, add the ½ cup of popping corn to the popper. Pour the sugar-herb mixture over the kernels, close the top and begin cranking the handle immediately. Within a few minutes the kernels will begin to pop and fill the popper.
- Remove the popper from the heat, carefully pour the kettle corn from the popper onto the parchment paper. Spread to a single layer for cooling.