Name: Matcha Kettle Corn
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 8 People
Cuisine: American
Ingredients: 2 tablespoons Neutral Oil Or Coconut Oil; 2 tablespoons butter; 0.5 cup Popcorn Kernels; 0.25 cup Sugar; 1.5 teaspoons Matcha; salt

From the Cook

1/6

Matcha Kettle Corn

Sunday Table Verified

Ingredients

Warning0 allergens identified

Instructions

In a heavy stockpot with tall sides, heat oil over medium-high heat. Add a few popcorn kernels. Once they’ve popped, reduce the heat to medium and add the butter and the remaining popcorn kernels. Stir.

Sprinkle the sugar over the top. Cover the pot with a lid, and gently shake the pot until most of the kernels are popped, about 1-2 seconds between pops.

Immediately pour the popcorn into a medium-sized, heat-proof bowl or container with a lid. Sprinkle the matcha powder and salt over the popcorn. Place the lid on bowl or container, and shake until the matcha is evenly distributed. (You can also use a large brown paper bag if you don’t have a container with a lid!). Let cool (the sugar will be hot!). Happy snacking!

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Tips & Tricks (5)

Matcha Powder Quality 🍵
Use high-grade ceremonial matcha for the most vibrant color and authentic flavor - culinary grade can taste bitter and less refined.
Oil Temperature Precision 🌡️
Use a heavy-bottomed pot and heat oil to exactly 400°F to ensure kernels pop quickly and evenly without burning.
Sugar Distribution Technique 🍬
Mix matcha powder with sugar before adding to the pot to prevent clumping and ensure uniform flavor coating on the popcorn.
Constant Shaking Method 🥣
Shake the pot continuously while popping to prevent burning and create an even, light caramelization of the sugar and matcha.
Storage Preservation Hack 🥡
Store matcha kettle corn in an airtight container with a small piece of paper towel to absorb moisture and maintain crispness.