Old Fashioned Kettle Corn Recipes
OLD FASHIONED KETTLE CORN
Take a trip back in time to the county fair with a bowl of this kettle corn, your family may never want plain popcorn again!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 225.1, Fat 18.2, SaturatedFat 2.4, Sodium 0.2, Carbohydrate 16.7, Sugar 16.6
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
KETTLE CORN
A yummy recipe for old fashioned Kettle Corn. I found this somewhere online, but for the life of me I can't remember where...
Provided by KitchenCraftsnMore
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Process granulated sugar and salt in a mini food processor for 60- 90 seconds.
- Using a large heavy gauge pot with lid place on stove and preheat on medium high.
- Pour Safflower oil in pot and heat oil for about 1 minute.
- Pour corn into hot oil.
- Heat corn with oil for about 30 seconds; add corn syrup to hot oil and popcorn that has not yet popped.
- Stir corn mixture to mix corn syrup into the oil.
- Place lid on pot.
- The corn should be starting to pop shortly.
- Shake pot constantly while cooking.
- When the popcorn starts to pop and has a layer of popped corn covering the raw corn very quickly pour the salt and sugar mixture in to the popcorn that is popping.
- This needs to be timed right, and quickly done.
- A few kernels may fly out.
- A glass lid is a big help.
- During the cooking process you must be constantly shaking the pot.
- When the corn has slowed the process of popping, quickly remove the pot from the stove and pour into a large bowl.
- It's better if some has not popped so the rest will not burn with the sugar content.
Nutrition Facts : Calories 113.6, Fat 9.1, SaturatedFat 0.6, Sodium 387.6, Carbohydrate 8.7, Sugar 7.1
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- Heat the oil over medium-high heat in a large pot with a tight-fitting lid. Place 4 or 5 popcorn kernels in the oil in the pan and cover with the lid. When the kernels pop, quickly open the lid just enough to pour in the rest of the popcorn kernels and replace the lid.
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