Notkettlecorn Recipes
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
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 :
GRILLED KETTLE CORN
The key to caramelized and very lightly charred popcorn is to keep shaking the pan as it cooks so the sugar doesn't have a chance to burn before the kernels start to pop. Since the popcorn packet is sealed, it doesn't absorb much smokey flavor, but you can add a gentle hint with a sprinkle of smoked salt after opening the foil.
Provided by Food Network Kitchen
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 5
Steps:
- Preheat a grill to medium high. (If using a charcoal grill, make sure that the coals are several inches below the grate.)
- Combine the popcorn, vegetable oil, sugar and fine salt in an 8- to 9-inch round disposable aluminum cake pan and stir to coat. Tear off two 18-inch-long sheets of heavy-duty foil. Crimp the end of one sheet around the rim of the pan on one side, then crimp the other end of the foil on the opposite side of the pan, leaving 5 to 6 inches of room above the kernels so they have room to pop. Rotate the pan 90 degrees and repeat to crimp the second sheet of foil onto the pan, perpendicular to the first, making sure that the entire edge is well sealed. The foil should create a dome over the top of the pan.
- Once the grill registers 350˚ F to 375˚ F, put the pan on the grill. Wait until you hear sizzling, about 2 minutes, then, using tongs, start shaking the pan frequently until the popcorn starts to pop, 3 to 5 minutes (it's important to keep the pan moving so the sugar doesn't burn before the kernels start to pop). Continue to cook, shaking almost constantly, until the popping subsides, 3 to 5 more minutes.
- Remove the pan from the heat and let stand a few minutes. Carefully cut an X into the top of the foil and peel back the layers to expose the popcorn. Sprinkle with smoked sea salt. The popcorn will feel slightly sticky at first but will become crisp as it cools.
SWEET-AND-SPICY KETTLE CORN
Provided by Brian Boitano
Number Of Ingredients 0
Steps:
- Mix 1/2 teaspoon each paprika and salt, 1/4 teaspoon each ground coriander and white pepper and 1/8 teaspoon cayenne pepper in a bowl. Make a bag of microwave popcorn. While it pops, cook 5 tablespoons sugar in a saucepan over medium heat until it melts and turns light brown. Remove from the heat; stir in 1 tablespoon butter. Pour the caramel over the popcorn in a bowl, sprinkle with the spice mix and toss. Spread out on a baking sheet to cool.
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
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
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