SUGAR-FREE KETTLE CORN
Steps:
- Put oil in large pan (or stirring style popper) with 3-4 kernels. Cover with a lid.
- Shake the pan back and forth a few times (or stir the popcorn with the popper's crank handle) to combine.
- When the first kernel pops, put the rest of the ingredients (sweetener and salt and the remainder of the popcorn) in the pan / popper.
- Shake the pan (or turn the crank handle) continuously until the popping stops.
- Put the popcorn in large (non plastic) bowl and let cool.
- In the unlikely event that there is leftover kettle corn, store in an airtight container.
Nutrition Facts : Calories 158 kcal, Carbohydrate 12 g, Protein 2 g, Fat 12 g, SaturatedFat 10 g, Sodium 234 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
HOW TO MAKE SUGAR FREE KETTLE CORN
A yummy snack that has no added sugar.
Provided by SFD
Number Of Ingredients 4
Steps:
- In a large pot set on medium heat, place your oil along with two kernels of the popcorn. Caution: Be sure to wear protective covering as when the popcorn kernels pop, it will most likely pop out of the pot.
- When the two popcorn kernels pop, add your remaining kernels, sugar alternative and salt to the pot.
- Cover the pot with a lid and give it a quick shake from side to side.
- While the popcorn is heating up, make sure that you have a large bowl nearby as you will quickly need to pour the popcorn into it. also, you will need to use pot holders or mitts as you shake the popcorn and move the pot.
- Shake your popcorn pot from side to side every minute and a half to two minutes. Once it starts to pop consistently and sounds like the pot is half full, you can remove the pot from the heat or turn the heat off.
- Continue to shake the pot back and forth to avoid burning the popcorn.
- When the popcorn reaches the top of the pot, use a pot holder to remove the lid- do not stand over the pot as the popcorn will still be popping most likely. As a result of removing the lid, the popping kernel can jump out of the pot.
- Dump the popcorn into the large bowl. Remember, the pot will be hot so take precautions.
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
CINNAMON SUGAR KETTLE CORN
Found this on www.popcorn.org today and thought I might have to try this soon. It seems very easy for at home kettle corn...
Provided by enestvmel
Categories Lunch/Snacks
Time 7m
Yield 3 qts, 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix granulated sugar and cinnamon together in a small bowl; set aside.
- In a large pot with a lid, heat oil over medium-high heat until hot, but not smoking. Add popcorn kernels and cover. When kernels begin popping, carefully lift lid and sprinkle in confectioner's sugar. Replace lid and continue cooking, shaking pot frequently, until popping begins to slow. Sprinkle with cinnamon-sugar mixture. Replace lid and continue shaking pot until popping has almost stopped (be careful not to burn). Sprinkle with salt and serve immediately.
SUGAR FREE CARAMEL CORN
Haven't tried this yet, but I have modified our favorite caramel corn recipe to make it "Belly Fat Cure" friendly.
Provided by NiftyDeb
Categories Candy
Time 1h10m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- melt butter in large sauce pan, add xylitol and cook over med heat for 2-3 minutes. Working very quickly, add baking soda stirring as it foams. As foaming subsides, drizzle over popped corn.
- Bake at 275 for 1 hour, gently stirring every 15 m inutes.
Nutrition Facts : Calories 263, Fat 26.6, SaturatedFat 15.2, Cholesterol 61, Sodium 479.1, Carbohydrate 6.3, Fiber 0.9, Sugar 0.1, Protein 1.1
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 :
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