This week we are celebrating 9 million subscribers by making kettle corn with Community's Joel McHale. Oh, and getting impromptu married. Thank you all for subscribing to the BCU channel - none of this is possible without all of your support!

Ingredients

Classic Kettle Corn Ingredients:

• 3 Tbsp neutral oil 

• ⅓ cup popcorn kernels

• ¼ Cup sugar 

• As needed kosher salt

Churro Kettle Corn Ingredients:

• 3 Tbsp neutral oil 

• 2 cinnamon sticks

• ⅓ cup popcorn kernels

• ¼ Cup sugar 

• As needed kosher salt

Sweet and Spicy Kettle Corn Ingredients:

• 3 Tbsp neutral oil 

• 1 serrano pepper (or pepper of your choice), halved

• ⅓ cup popcorn kernels

• ¼ Cup sugar 

• As needed kosher salt

Method

Serves: 4-6

Classic Kettle Corn Method:

1. Add the oil to a large stockpot. 

2. Begin heating the oil over medium-high and allow the oil to heat for 1 minute.

3. Add 2 or 3 kernels to the oil and once they pop, add all the remaining kernels.

4. While gently shaking the pot with one hand, slowly stream in the sugar.

5. Cover the pot with a lid and continuously shake the pot until all of the kernels have popped.

6. Transfer the kettle corn to a large rimmed baking sheet. Spread the popcorn out to ensure the kettle corn doesn’t clump together. Season with salt to taste. 

7. Serve immediately. 

Churro Kettle Corn Method:

1. Add the oil and cinnamon sticks to a large stockpot. 

2. Begin heating the oil over low heat. Let the oil infuse for 5 minutes.

3. Carefully remove the cinnamon sticks. 

4. Increase the heat to medium-high and allow the oil to heat for 1 minute.

5. Add 2 or 3 kernels to the oil and once they pop, add all the remaining kernels.

6. While gently shaking the pot with one hand, slowly stream in the sugar.

7. Cover the pot with a lid and continuously shake the pot until all of the kernels have popped.

8. Transfer the kettle corn to a large rimmed baking sheet. Spread the popcorn out to ensure the kettle corn doesn’t clump together. Season with salt to taste. 

9. Serve immediately.

Sweet and Spicy Kettle Corn Method:

1. Add the oil and serrano pepper to a large stockpot. 

2. Begin heating the oil over low heat. Let the oil infuse for 5 minutes.

3. Carefully remove the pepper. 

4. Increase the heat to medium-high and allow the oil to heat for 1 minute.

5. Add 2 or 3 kernels to the oil and once they pop, add all the remaining kernels.

6. While gently shaking the pot with one hand, slowly stream in the sugar.

7. Cover the pot with a lid and continuously shake the pot until all of the kernels have popped.

8. Transfer the kettle corn to a large rimmed baking sheet. Spread the popcorn out to ensure the kettle corn doesn’t clump together. Season with salt to taste. 

9. Serve immediately.