Why did my kettle corn burn?
Usually one of two things: the heat was too high, or the pot was not moving enough. Sugar goes from golden to burnt fast. Keep the burner at medium and shake almost constantly once popping is vigorous. If popping stalls, you can nudge the heat up slightly, but start at medium.
Save-the-batch tip: If the sugar smell suddenly turns sharp or very toasty, pull the pot off the heat for 10 to 20 seconds while you keep shaking, then return to the burner.
Can I use an air popper or microwave popcorn?
You can, but it will not be kettle corn. The signature flavor comes from sugar melting in the pot. If you are air popping, toss the popcorn with a little melted butter or neutral oil, then add the zest and seasoning. It will be zesty popcorn, not true kettle corn, still tasty.
What popcorn kernels work best?
Standard yellow kernels are great. White kernels pop smaller and a bit more tender. Either works. Fresher kernels pop more fully, so if your bag has been open forever, expect more unpopped “old maids.”
Is the citrus zest optional?
Yes, but it is the whole zesty point. If you skip it, avoid lime juice here. Even a small splash can make the sugar coating tacky or soft. For that bright sour punch without moisture, lean on the citric acid (already listed), or use a crystallized lime seasoning like True Lime. Both keep things crisp.
How spicy is this?
At the amounts listed, it is a mild tingle. For zero heat, omit the cayenne and use sweet paprika instead of chili powder.
