RECIPES FOR KETTLE CORN RECIPES

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KETTLE CORN RECIPE: HOW TO MAKE IT - TASTE OF HOME



Kettle Corn Recipe: How to Make It - Taste of Home 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

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

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 popcorn, sugar and oil until oil begins to sizzle. Cover and shake until popcorn stops popping, 3-4 minutes., Transfer to a large bowl. Drizzle with butter. Add salt; toss to coat.

Nutrition Facts : Calories 91 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 114mg sodium, CarbohydrateContent 11g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

BEST EASY KETTLE CORN RECIPE - HOW TO MAKE KETTLE CORN



Best Easy Kettle Corn Recipe - How to Make Kettle Corn image

Want to know how to make kettle corn at home? All you need is four ingredients and six minutes, and you'll be digging into this salty-sweet snack in no time.

Provided by THEPIONEERWOMAN.COM

Categories     gluten-free    birthday party    cocktail party    feed a crowd    food gift    snack

Total Time 6 minutes

Prep Time 2 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 4

1/4 c.

coconut oil

1/2 c.

popcorn kernels

1/4 c.

granulated sugar

Kosher salt

Steps:

  • Heat the coconut oil in a shallow 5- to 6-quart saucepan with a handle over medium-high heat. Add the popcorn kernels, then the granulated sugar. Using a rubber spatula, stir to combine. Cover with a tight-fitting lid. Wait until you hear the first few kernels popping, then remove the pan from the heat, shake for 3 seconds and return the pan to the heat for 10 seconds. Continue to do this until the popcorn has almost reached the lid of the pot and the pops begin to slow (2 to 3 seconds between each pop).
    Remove the pan from the heat and give it one more good shake, then pour the kettle corn onto a large sheet tray. Sprinkle all over with kosher salt.  

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This version is light and airy, with just a touch of ethereal sweetness and saltiness. By playing with the proportions, I hit upon this recipe that rivals the addictive Kettle Corn we paid a fortune for at fairs and such! It was created after I tried the recipe in the Whirley-pop instruction booklet, and found it tough, gloppy, and also a very small batch. See also my Whirley Pop Notes below the recipe.
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