MAPLE CANDY
Provided by Food Network Kitchen
Time 1h30m
Number Of Ingredients 2
Steps:
- Line the bottom and sides of a 9-by-5-inch loaf pan with parchment paper; brush the parchment with vegetable oil. Bring the maple syrup to a boil in a large saucepan over medium heat, then reduce the heat to medium low. Dip the back of a spoon in vegetable oil and run it over the top of the foam to help it subside. Increase the heat to medium and continue cooking until a candy thermometer registers 246 degrees F, 25 to 30 minutes. Pour the syrup into a heatproof bowl and let cool, 5 minutes.
- Beat the syrup with a mixer on medium-low speed until it starts to lighten in color and turn opaque, 30 seconds to 1 minute. Pour into the prepared pan and spread with an offset spatula; let cool completely, about 1 hour. Lift out of the pan and cut into pieces.
TRUVIA® NATURAL SWEETENER SWEET AND SALTY KETTLE CORN
Try making this seasonal snack that's easy on your waistline using Truvia® natural sweetener. Serve it with a dash of ground cinnamon or ginger to bring out even brighter notes.
Provided by Food Network
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat oil in a large pot over medium heat. When the oil is hot, add Truvia® natural sweetener, salt and popcorn and stir to coat. Cover and shake constantly over medium heat until most of the corn has popped, about 4 to 5 minutes.
- When the popping slows to once every 2 to 3 seconds, remove the lid and shake until all popping has stopped. remove from the heat and quickly transfer to a serving bowl. Salt to taste.
SPICED KETTLE CORN
Provided by Melissa d'Arabian : Food Network
Time 10m
Yield between 8 to 12 cups
Number Of Ingredients 7
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!)
KETTLE CORN
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
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
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
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
STATE FAIR KETTLE CORN
This will be an instant family hit; a bowl of the pop corn is so good it won't last a whole movie.
Provided by happy cook
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h
Yield 4
Number Of Ingredients 5
Steps:
- Heat the corn oil in a large pot over medium heat. Stir in the corn kernels once hot. When the first couple of kernels pop, stir in the white and brown sugars. Cover the pot with a lid, and agitate the pot in a circular motion on the stove. Allow the corn to pop, agitating constantly, until the rate has slowed down to one pop every two or three seconds. Remove the pot from the stove, and shake the pot until the popping stops. Pour into a large bowl, and allow to cool to room temperature. Break apart the large clumps of popcorn by hand, and season with salt to taste.
Nutrition Facts : Calories 198.7 calories, Carbohydrate 17.2 g, Fat 14.4 g, Fiber 1.8 g, Protein 1.5 g, SaturatedFat 1.8 g, Sodium 39.6 mg, Sugar 8.1 g
SWEET AND SPICY CAST IRON KETTLE CORN
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
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.
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- Keep the pot moving, vigorously shaking back on forth over the burner, still on medium high, to prevent burning. Don't leave it sitting on the heat source.
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