Best Kettle Corn Ever Food

KETTLE CORN

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.

KETTLE CORN

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.

BEST KETTLE CORN EVER RECIPE

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.

KETTLE CORN

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.