Kettle Corn Recipes

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OLD FASHIONED KETTLE CORN



Old Fashioned Kettle Corn image

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

1/2 cup unpopped popcorn
1/4 cup white sugar
1/4 cup vegetable oil
1/4 teaspoon seasoning salt (or use white salt) (optional)

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



Kettle Corn image

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

¼ cup vegetable oil
¼ cup white sugar
½ cup unpopped popcorn kernels

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



Kettle Corn image

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

1/2 cup popcorn kernels
1/4 cup sugar
3 tablespoons canola oil
2 to 3 tablespoons butter, melted
1/2 teaspoon salt

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 :

ANGIE'S STOVETOP KETTLE CORN



Angie's Stovetop Kettle Corn image

When you're in the mood for a salty snack, enjoy this dairy-free and gluten-free treat. Instead of butter, popcorn is heated with safflower oil for flavor and coated with sugar for swetness. The recipe comes from Angie and Dan Bastian of Angie's Kettle Corn.

Provided by Martha Stewart

Categories     Holiday Planning & Ideas     Halloween     Halloween Recipes     Halloween Appetizers & Snacks

Yield Makes 8 cups

Number Of Ingredients 4

5 tablespoons high-heat sunflower oil
1/2 cup yellow popcorn kernels
1/4 cup sugar
Sea salt

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.

RAINBOW KETTLE CORN RECIPE BY TASTY



Rainbow Kettle Corn Recipe by Tasty image

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

12 tablespoons sugar, divided
red gel food coloring
orange gel food coloring
yellow gel food coloring
green gel food coloring
blue food coloring
purple gel food coloring
6 teaspoons coconut oil, divided
12 tablespoons white popcorn kernels, divided, plus 12 kernels
1 ½ teaspoons kosher salt, divided

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

SWEET AND SALTY KETTLE CORN (RACHAEL RAY)



Sweet and Salty Kettle Corn (Rachael Ray) image

Nice to have a version of kettle corn to make right in the comfort of your own home! I can't pass up those stands of the fresh kettle corn. From Every Day with Rachael Ray February 2007

Provided by KaraRN

Categories     Lunch/Snacks

Time 10m

Yield 10 cups

Number Of Ingredients 4

1/4 cup vegetable oil
1/2 cup popcorn
1/4 cup sugar
1 teaspoon coarse salt

Steps:

  • In a large pot with a tight-fitting lid, heat the oil over medium-high heat.
  • Add the popcorn.
  • When the oil sizzles, sprinkle the sugar over the kernels.
  • Cover and shake the pan until the popping slows down, about 3 minutes.
  • Remove from the heat and toss with the salt.

Nutrition Facts : Calories 67.5, Fat 5.5, SaturatedFat 0.7, Sodium 232.6, Carbohydrate 5, Sugar 5

JADE'S KETTLE CORN



Jade's Kettle Corn image

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

1 1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
3 tablespoons coconut oil or vegetable oil
1/2 cup popcorn kernels
1/4 cup sugar

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.

STATE FAIR KETTLE CORN



State Fair Kettle Corn image

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

¼ cup corn oil
¼ cup unpopped popcorn
2 tablespoons white sugar
1 ½ teaspoons brown sugar
salt to taste

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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