Makes about 16 cups of popcorn
- 1/2 cup popcorn kernels
- 1/3 cup sugar
- 1/4 cup vegetable oil
- 1 tsp kosher salt
- 6 oz white almond bark
- 2 cups Fruity Pebble Cereal
- In a large pot (have the lid handy) heat your vegetable oil over medium-high heat.
- Place 3 kernels in the pot until they pop so you know the pan and oil are hot enough to add all the kernels.
- When your “test” kernels pop, Add in the kernels and sugar, stirring quickly until coated. Cover the pot and immediately start shaking the pot back and forth, keeping the kernels moving in the hot pan so they don’t burn, occasionally lifting the pan off the burner, while shaking.
- Allow the kernels to pop, this will take about 1-2 minutes and when the popping slows to about 1 second in between pops immediately remove from heat, continuing to shake the pot, and empty onto a large baking sheet, to stop the cooking. Immediately sprinkle with salt. This will all happen very fast and I suggest you use pot holders on your hands while shaking the pot, as the pot and lid will get very hot.
- Now line a counter with wax or parchment paper and transfer all your kettle corn onto the lined counter in a single layer.
- In a microwave safe bowl melt your almond bark. Heat in 30 second increments, stirring after each until melted.
- Drizzle this over the kettle corn.
- Immediately sprinkle the Fruity Pebbles on top of the almond bark and stir to coat.
- Let the almond bark set up and enjoy!
Store in an airtight container for up to 2 days, but best if eaten the same day.
Kettle corn process adapted from All Recipes