Best Kettle Corn Ever Food

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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 :

KETTLE CORN



Kettle Corn image

You're just four ingredients and five minutes away from a fresh batch of homemade kettle corn! This salty-sweet popcorn recipe is dangerously snackable and quick enough to make on a whim.

Provided by Sara Bir

Categories     Snack     Dessert

Time 5m

Number Of Ingredients 4

2 tablespoons sugar
1/2 teaspoon salt
1 1/2 tablespoons vegetable oil
1/4 cup popcorn kernels

Steps:

  • Mix the salt and sugar, set aside: In a small bowl, combine the sugar and salt, and stir with your finger to combine. Set aside.
  • Heat oil, pop test kernels: Place a medium to large stockpot (at least 5 quarts) with a tight-fitting lid over medium high heat. Add the vegetable oil and 3 to 4 kernels of popcorn. Secure the lid.
  • Add popcorn and seasonings, stir to coat: Once the test kernels begin to pop, add the rest of the popcorn, along with the sugar and salt mixture. Stir quickly with a wooden spoon to combine (skip this step and you risk the sugar burning).
  • Shake the pot: Quickly replace the lid and continue cooking, constantly shaking the pot. At first there won't be any popping, but in less than a minute, the popcorn will begin to pop. Remove from heat when you smell a whiff of caramel, or the popping slows to 1 second between pops.
  • Empty kettle corn into bowl, let cool briefly: Moving swiftly, turn the popcorn into a serving bowl and let it cool a few minutes. If there's some melted or burned sugar residue in the pot, add a few cups of water, bring to a boil, and simmer, covered, for 5 minutes to dissolve the sugar; dump the hot water down the sink, and your pot should be in much better shape.
  • Pick out unpopped kernels, then enjoy: Before you dig in, sort through the kettle corn and pick out as many unpopped kernels as you can. A few stragglers often stick to clusters of the popped kernels. Serve warm, or, for maximum crunch and flavor, at room temperature. The kettle corn will keep three to four days in a tightly covered container.

Nutrition Facts : Calories 58 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 187 mg, Sugar 5 g, Fat 4 g, UnsaturatedFat 0 g

BEST KETTLE CORN EVER RECIPE



Best Kettle Corn Ever Recipe image

Best Kettle Corn Ever. The secret is to bake it! Delicious kettle corn in 15 minutes. Outrageously easy and clean up is a snap.

Provided by Laura Hickman

Categories     Dessert

Time 15m

Number Of Ingredients 6

8-10 cups popcorn ((2 bags microwave popcorn))
1/3 cup corn syrup ((Karo))
1/2 cup sugar
1 T . water
2 T . sugar ((for sprinkling))
coarse salt to taste ((opt))

Steps:

  • Heat oven to 350 degrees.
  • Line with foil and grease or vegetable spray an 18" x 9" pan cake pan.
  • Spread popcorn on foil in pan.
  • In a deep 16-24 oz micro-proof cup or bowl, stir together corn syrup, sugar and water.
  • Heat sugar mixture in microwave on high for 1 minute.
  • Gently Stir.
  • Microwave again 1 minute and stir.
  • Microwave 30 seconds more till syrup is foamy. Syrup will be extremely hot. Use caution in handling.
  • Quickly and thinly drizzle syrup evenly over popcorn.
  • Sprinkle with 2 T. additional sugar.
  • Sprinkle with coarse salt if desired.
  • Bake in oven for 5 minutes.
  • Stir with large spoon and bake 3- 5 more minutes. Do not allow popcorn to scorch.
  • Remove from oven and flip onto wax paper or baking parchment.
  • Cool completely and break apart before serving. 6 servings.

Nutrition Facts : Calories 195 kcal, ServingSize 1 serving

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

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