Joes Corn O The Kettle Recipes

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.

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.

Steps:

• In 10" castiron skillet on medium heat, pour enough oil to.
• a depth of 1/8". Heat until hot, but not smoking.
• Place one corn kernel in pan. If it starts to sizzle, then the
• popcorn kernels are ready to be placed in the skillet.
• Pour kernels, sugar and butter into skillet, stir then carefully move skillet back and forth over burner to distribute popcorn kernels and to avoid burning.
• Eventually, (usually about 5 minutes), the kernels will begin to pop. Cover and keep cooking and moving skillet back and forth. From time to time use a fork to stir the popcorn/sugar mixture. The last minute of cooking, increase heat to medium-high. Take skillet off heat promptly when the majority of kernels have popped. Remove skillet lid carefully.
• Place popped corn in a serving bowl. Set the old maids aside for me. Season with salt. Stir well.
• Serve.

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.

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.