Healthy Kettle Corn Food

HEALTHY KETTLE CORN

Steps:

• Preheat oven to 350 degrees and line a baking sheet with parchment paper.
• In a mixing bowl, mix together all the ingredients, and pour puffed corn onto the baking sheet.
• Bake for 5-8 minutes, or until corn is lightly brown on top. Sprinkle with a little more salt while it's hot.
• Allow to cool, then enjoy! *Kettle corn doesn't have a long shelf life. Store in an air tight container for 1-2 days.

KETTLE CORN

Steps:

• Heat oil in medium saucepan until hot.
• Add pop corn and sprinkle all of the sugar over it.
• Cover and shake continuously until popped.

KETTLE CORN

Steps:

• In a large kettle or covered pot heat oil and popping corn over medium-hot to hot.
• After first kernel pops, add sugar and salt, cover the pot and shake.
• Place back on heat keep the kernels popping.
• Every 30 seconds or so shake the pot so the sugar and salt coat the popped corn.
• Remove from heat and continue shaking when there's a couple second gap between popping, and pour into a large bowl to eat.

OLD FASHIONED KETTLE CORN

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.

HOMEMADE HEALTHY KETTLECORN POPCORN

Steps:

• Spray the bottom and sides of the inside of a brown paper lunch bag with the cooking spray. Add the popping corn to the bag, fold over the top of the bag once or twice to seal, and place it in the microwave. Microwave on high for 3 & 1/2 minutes or until popping significantly slows.
• When the popcorn is done popping, quickly add the Truvia and salt, reseal the bag, shake, and serve. Enjoy an entire bag of Kettle Corn microwave popcorn all to yourself for only 4 Weight Watchers® PointsPlus points (as opposed to 27 points for eating an entire bag of store-bought microwave kettle corn such as Pop Secret Old-Fashioned Kettle Corn!).

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.

DADDY'S KETTLE CORN

Steps:

• Heat Oil over medium heat in a large skillet with a tight fitting lid.
• Add Popcorn and continue to heat until first kernel pops.
• quickly stir in sugar until it is dissolved.
• Cover and continue to shake skillet, popcorn may burn, be careful.
• After the popcorn is popped, pour in a bowl and lightly salt.

JADE'S KETTLE CORN

Steps:

• Line a rimmed baking sheet with parchment paper. In a small bowl, mix together the salt and cinnamon. Set aside.
• Heat a large Dutch oven, covered, over medium-high heat for 2 to 3 minutes. Add the coconut oil and heat 30 seconds. To check if the Dutch oven is hot enough, add one or two popcorn kernels to the pan and cover with the lid. Cook until you hear the kernels pop, 1 to 2 minutes.
• Add the remaining kernels and the sugar, stir to combine and cover. Shake the pan vigorously to coat the kernels in the sugar and oil. Cook, shaking the pan often, until the popping has slowed to about 2 pops per second, about 2 minutes.
• Remove the Dutch oven from the heat and carefully uncover. Pour the mixture onto the prepared pan and sprinkle with the cinnamon salt. Be careful: the popcorn is extremely hot at this point. Allow the kettle corn to cool for 5 minutes before enjoying.