OLD FASHIONED KETTLE CORN
Take a trip back in time to the county fair with a bowl of this kettle corn, your family may never want plain popcorn again!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 225.1, Fat 18.2, SaturatedFat 2.4, Sodium 0.2, Carbohydrate 16.7, Sugar 16.6
KETTLE CORN
Take a trip to the county fair with a bowl of old-fashioned Kettle Corn. Your family will never want plain popcorn again! If you use white sugar, it will taste like popcorn balls and if you use brown sugar, it will taste like caramel corn.
Provided by SUE202
Categories Appetizers and Snacks Snacks Popcorn Recipes
Time 20m
Yield 5
Number Of Ingredients 3
Steps:
- Heat the vegetable oil in a large pot over medium heat. Once hot, stir in the sugar and popcorn. Cover, and shake the pot constantly to keep the sugar from burning. Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped. Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps.
Nutrition Facts : Calories 209.3 calories, Carbohydrate 24.8 g, Fat 11.9 g, Fiber 2.9 g, Protein 2.4 g, SaturatedFat 1.8 g, Sodium 0.6 mg, Sugar 10.3 g
KETTLE CORN POPCORN
This is the best kettle corn recipe I've tried. I make it in a Whirleypop stove top popcorn popper. You can use a 6 to 8 quart covered saucepan but make sure to stir it constantly or the kernels will burn. I use coconut oil but you can use canola or corn oil instead. I use brown sugar to give the popcorn a caramel taste but you could use white sugar as well. It will have a more neutral flavor.
Provided by PAUL P.
Categories Grains
Time 4m
Yield 6 quarts, 6 serving(s)
Number Of Ingredients 5
Steps:
- Put popcorn and oil in a stove top popcorn popper over medium heat. When oil is hot and corn begins to sizzle, add sugar. Stir or shake constantly to avoid burning the sugar. When popping slows to once every 2 or 3 seconds remove from heat and pour popcorn into a large bowl.
- Mix vanilla extract into the melted butter and drizzle over popped popcorn. Toss popcorn well to distribute the butter evenly. Allow popcorn to cool for 3 to 4 minutes to crisp up.
Nutrition Facts : Calories 173.8, Fat 14.5, SaturatedFat 10.7, Cholesterol 20.3, Sodium 71, Carbohydrate 12, Sugar 11.9, Protein 0.1
KETTLE CORN
If one of the reasons you go to fairs is to satisfy your craving for popcorn, you'll get the same wonderful salty-sweet taste at home with my kettle corn recipe. Now you can indulge whenever the mood strikes you. -Jenn Martin, Sebago, Maine
Provided by Taste of Home
Categories Snacks
Time 15m
Yield 3 quarts.
Number Of Ingredients 5
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.
Nutrition Facts :
KETTLE CORN POPS
Provided by Food Network
Time 1h10m
Yield 20 kettle corn pops
Number Of Ingredients 8
Steps:
- Place the popcorn and peanuts in an insulated stainless steel mixing bowl.
- Combine the sugar, molasses and vanilla in a 1-quart saucepan fitted with a candy thermometer. Bring to a boil and continue to boil until the mixture reaches 250 degrees F, about 10 minutes.
- Remove from the heat and stir in the butter until incorporated. Add the baking soda and stir until well incorporated.
- Pour the hot, finished mixture over the popcorn and peanuts and stir to incorporate.
- Hand form twenty 3-ounce portions of the kettle corn onto the ends of 20 bamboo skewers and let cool.
- Pour one half of the liquid nitrogen, if using, into the insulated, stainless steel bowl.
- Holding the end of one of the skewers, dip the popcorn into the liquid nitrogen and hold it there for 5 seconds before lifting it out. Repeat with the remaining skewers.
JADE'S KETTLE CORN
Jade and I love to snack on popcorn! This sweet-and-salty twist comes together just as quickly as regular popcorn and packages really nicely for cute holiday gifts, if Jade and I can stop eating it.
Provided by Giada De Laurentiis
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 5
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.
RAINBOW KETTLE CORN RECIPE BY TASTY
Here's what you need: sugar, red gel food coloring, orange gel food coloring, yellow gel food coloring, green gel food coloring, blue food coloring, purple gel food coloring, coconut oil, white popcorn kernels, kosher salt
Provided by Rie McClenny
Categories Snacks
Time 40m
Yield 10 cups
Number Of Ingredients 10
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!
Nutrition Facts : Calories 119 calories, Carbohydrate 21 grams, Fat 3 grams, Fiber 2 grams, Protein 1 gram, Sugar 10 grams
STATE FAIR KETTLE CORN
This will be an instant family hit; a bowl of the pop corn is so good it won't last a whole movie.
Provided by happy cook
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h
Yield 4
Number Of Ingredients 5
Steps:
- Heat the corn oil in a large pot over medium heat. Stir in the corn kernels once hot. When the first couple of kernels pop, stir in the white and brown sugars. Cover the pot with a lid, and agitate the pot in a circular motion on the stove. Allow the corn to pop, agitating constantly, until the rate has slowed down to one pop every two or three seconds. Remove the pot from the stove, and shake the pot until the popping stops. Pour into a large bowl, and allow to cool to room temperature. Break apart the large clumps of popcorn by hand, and season with salt to taste.
Nutrition Facts : Calories 198.7 calories, Carbohydrate 17.2 g, Fat 14.4 g, Fiber 1.8 g, Protein 1.5 g, SaturatedFat 1.8 g, Sodium 39.6 mg, Sugar 8.1 g
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