Truvia Natural Sweetener Sweet And Salty Kettle Corn Food

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.

SPICED KETTLE CORN

Steps:

• Have a hot pad or kitchen towel and a paper grocery bag or large baking sheet handy. Heat the vegetable oil in a large heavy-bottomed Dutch oven or pan over medium heat. Place a couple of kernels of popcorn in the pan. When the kernels pop, proceed to the next step.
• Once the oil is hot enough, add the butter and stir quickly into the oil to prevent burning. Immediately add the popcorn and stir (the butter may not be completely melted). Add the sugar right away and stir again. Cover the pan, and start shaking it gently back and forth on the burner, using a hot pad or kitchen towel to protect your hands. Keep shaking as the popcorn pops.
• Once you start hearing 1 or 2 seconds of quiet between the pops, turn the heat off immediately. This means the popcorn is mostly popped. (Be careful not to overcook, as the popcorn can easily burn.) Pour the popcorn into the paper bag or onto the baking sheet and sprinkle with salt, cinnamon, and cayenne. Allow to cool a few minutes before placing in a bowl. (Careful, the hot sugar makes the popcorn extremely hot!)

HOT N SWEET KETTLE CORN

Steps:

• Place popcorn, sugar, oil, chipotle and salt in a large kettle or pot with a tight fitting lid over medium heat. When corn begins to pop, shake the pot constantly. When popping slows, remove from heat and transfer popped kettle corn to a bowl.
• To keep the kettle corn sweet, omit the chipotle powder and adjust sugar to 1/3 cup.

TRUVIA® NATURAL SWEETENER SWEET AND SPICY COCKTAIL NUTS

Steps:

• Preheat the oven to 225 degrees F. Spray or lightly grease a baking sheet with sides.
• Whisk together Truvia® natural sweetener, spices and salt and set aside. Whip the egg white and water until foamy and holds a soft peak, about 4 to 5 minutes. Add the nuts and toss to coat completely in whipped egg white. Add the spice mixture and toss to coat completely.
• Transfer to the prepared baking sheet and spread out into an even layer. Bake 1 hour, until nuts are toasty and crisp, stirring every 15 minutes. Cool completely. Serve at room temperature.

TRUVIA® NATURAL SWEETENER CINNAMON PALMIERS

Steps:

• Preheat oven to 400 degrees F. line two baking pans with parchment paper.
• Combine Truvia® natural sweetener and cinnamon in a small bowl. on a lightly floured surface, roll out the pastry dough into a large rectangle, about 15 by 12 inches. use a pastry brush to spread the butter all over the pastry.
• Sprinkle the cinnamon mixture evenly over the pastry. roll the pastry inward from the outsides of the two long ends of the rectangle (like a scroll) until they meet in the middle. Brush the pastry with the water where it meets to hold together.
• Slice the pastry crosswise into 14-inch palmiers and lay them on the prepared baking sheets. Bake until they puff and turn evenly golden brown, about 15 minutes. Cool and serve at room temperature.

SWEET AND SALTY KETTLE CORN (RACHAEL RAY)

Steps:

• In a large pot with a tight-fitting lid, heat the oil over medium-high heat.
• Add the popcorn.
• When the oil sizzles, sprinkle the sugar over the kernels.
• Cover and shake the pan until the popping slows down, about 3 minutes.
• Remove from the heat and toss with the salt.

SWEET AND SPICY CAST IRON KETTLE CORN

Steps:

• Preheat grill if using. Place a large cast iron skillet on grill with vegetable oil in it. Heat until almost smoking. Pour in remaining ingredients and cover skillet. Shake skillet gently while wearing an oven mitt, constantly while corn pops. Remove from heat and pour into a large bowl. Don't let it go too long in between pops or the sugar and butter will burn. It's better to have some "old maids" than burnt popcorn.