We stir constantly as a simultaneous and dual process is taking place, the carmelization process and the process of popping the corn. As the popcorn kernels pop, they are coated with the carmel glaze.

Popcorns' ability to pop requires a certain amount of moisture within the kernel. When it reaches a certain temperature, the kernel explodes inside out. Voila! Popcorn!

After the kettlecorn is popped, its placed into a specially designed table that cools and sifts the kettle corn. This is where we lightly add salt to give that balance of slightly sweet slightly salty.

Cooling the kettlecorn is absolutely necessary or it will burn through the bags. The kettle corn needs to cool to a certain temperature or the residual heat creates moisture that will breakdown the corn. We sift the kettlecorn to get rid of any of the unpopped kernels. We want to provide our customers with fresh delicious hand popped kettle corn, not unpopped kernels.

Once the kettlecorn is cooled, sifted and lightly salted, we bag it up, seal it and it is gobbled up by our customers.

Kettle Corn NYC makes hand-popped kettle corn an art form, especially when making certain flavors.

Although making kettle corn is fairly simple in terms of steps, it is greatly technical and complex in skill. Cooking with direct, extremely high heat and ingredients that burn easily such as chocolate and sugar, it was necessary for Kettle Corn NYC to develop specialized cooking techniques using exact ingredients and skilled timing that allow each popcorn kernel to glaze, incorporating the flavor into the popcorn without scorching the batch. This technique differs from those that pop corn separately and add a flavor on top of the popcorn after it's air-popped.

Don't try this at home.

Making kettle corn is hazardous. As kettle corn pops, some kernels fly out of the kettle. As they fly out they are coated with fiery hot oil and sugar which retains heat and sticks to your skin leaving unwanted scars.