Daddys Kettle Corn Recipes

OLD FASHIONED KETTLE CORN

Steps:

• Place the oil in the bottom of a large pot.
• Add in the unpopped popcorn kernels with the sugar and salt.
• Over a medium heat begin to pop the popcorn, constantly shaking the pot to ensure that the popcorn kernels and oil do not burn.
• Once the popping has slowed down remove the pot from the heat.

DADDY'S POPCORN

Steps:

• Start by cutting a paper grocery sack in half. This will serve as a makeshift serving bowl and it will absorb excess oil.
• In a 2 quart pot, combine the oil, margarine and popcorn. Set over high heat, and constantly shake the pan back and forth. After the first kernel of corn pops, place the lid on the pot, and continue shaking. When the popcorn starts to lift the lid up off the pan, remove it from the heat, and hold it over the paper bag until it stops popping.
• Pour into the paper sack and season with half of the seasoned salt. Shake the paper sack to distribute the salt. Taste before adding more so you don't make it too salty. You can always add more salt.

RAINBOW KETTLE CORN RECIPE BY TASTY

Steps:

• Line a baking sheet with parchment paper.
• Divide the sugar evenly between 6 small bowls, 2 tablespoons per bowl.
• Dye each bowl of sugar a different color by adding 1-2 drops of red, orange, yellow, green, blue and purple food coloring. Stir each bowl with a clean fork until the sugars are sandy in texture. Note: We recommend gel food coloring, as the colors are more stable. Only use 1-2 drops; a little goes a long way.
• Add 1 teaspoon of coconut oil and 2 popcorn kernels to a medium nonstick saucepan with a lid. Cover and place over medium-high heat. Once the kernels pop, reduce the heat to medium and add 2 tablespoons of popcorn kernels and 1 bowl of colored sugar. Immediately cover the pan and shake to combine. Cook, shaking the pan constantly to ensure that the sugar doesn't burn, while the popcorn pops. Once the pops are more than 3 seconds apart, remove the pot from heat. Carefully remove the lid away from your body and pour the popcorn onto the prepared baking sheet.
• Evenly sprinkle ¼ teaspoon salt over the hot kettle corn. Let the popcorn cool completely, transfer to a bowl. Repeat with the remaining colors, replacing the parchment paper as needed.
• Combine all of the popcorn in a large bowl. Toss to distribute the colors evenly. Serve immediately, or store in an airtight container for up to 2 days.
• Enjoy!

DADDY K'S MILK BOILED CORN ON THE COB

Steps:

• Bring water to a boil in a large stock pot; stir in milk, sugar, cream, and butter until sugar dissolves and butter melts. Gently place ears of corn into the mixture and reduce heat to low. Simmer corn until tender, 7 to 8 minutes. Remove from the liquid with tongs and set aside under aluminum foil until serving time.

KETTLE CORN

Steps:

• In a Dutch oven over medium heat, cook the popcorn, sugar and oil until oil begins to sizzle. Cover and shake for 3-4 minutes or until popcorn stops popping., Transfer to a large bowl. Drizzle with butter. Add salt; toss to coat.

DADDY'S KETTLE CORN

Steps:

• Heat Oil over medium heat in a large skillet with a tight fitting lid.
• Add Popcorn and continue to heat until first kernel pops.
• quickly stir in sugar until it is dissolved.
• Cover and continue to shake skillet, popcorn may burn, be careful.
• After the popcorn is popped, pour in a bowl and lightly salt.

ANGIE'S STOVETOP KETTLE CORN

Steps:

• Heat oil in a stovetop popcorn maker with a hand crank over medium-high heat. Add a few popcorn kernels and cover. When popcorn begins to pop, add remaining kernels; cover and stir to coat with oil.
• Add sugar; cover, and cook, stirring, until kernels are popped, about 2 minutes. Immediately remove from heat.
• Transfer popcorn to a large bowl and season with sea salt; let cool 1 minute before serving.

JADE'S KETTLE CORN

Steps:

• Line a rimmed baking sheet with parchment paper. In a small bowl, mix together the salt and cinnamon. Set aside.
• Heat a large Dutch oven, covered, over medium-high heat for 2 to 3 minutes. Add the coconut oil and heat 30 seconds. To check if the Dutch oven is hot enough, add one or two popcorn kernels to the pan and cover with the lid. Cook until you hear the kernels pop, 1 to 2 minutes.
• Add the remaining kernels and the sugar, stir to combine and cover. Shake the pan vigorously to coat the kernels in the sugar and oil. Cook, shaking the pan often, until the popping has slowed to about 2 pops per second, about 2 minutes.
• Remove the Dutch oven from the heat and carefully uncover. Pour the mixture onto the prepared pan and sprinkle with the cinnamon salt. Be careful: the popcorn is extremely hot at this point. Allow the kettle corn to cool for 5 minutes before enjoying.