Kettle Corn Recipes

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:

• 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:

• Preheat a grill to medium high. (If using a charcoal grill, make sure that the coals are several inches below the grate.)
• Combine the popcorn, vegetable oil, sugar and fine salt in an 8- to 9-inch round disposable aluminum cake pan and stir to coat. Tear off two 18-inch-long sheets of heavy-duty foil. Crimp the end of one sheet around the rim of the pan on one side, then crimp the other end of the foil on the opposite side of the pan, leaving 5 to 6 inches of room above the kernels so they have room to pop. Rotate the pan 90 degrees and repeat to crimp the second sheet of foil onto the pan, perpendicular to the first, making sure that the entire edge is well sealed. The foil should create a dome over the top of the pan.
• Once the grill registers 350˚ F to 375˚ F, put the pan on the grill. Wait until you hear sizzling, about 2 minutes, then, using tongs, start shaking the pan frequently until the popcorn starts to pop, 3 to 5 minutes (it's important to keep the pan moving so the sugar doesn't burn before the kernels start to pop). Continue to cook, shaking almost constantly, until the popping subsides, 3 to 5 more minutes.
• Remove the pan from the heat and let stand a few minutes. Carefully cut an X into the top of the foil and peel back the layers to expose the popcorn. Sprinkle with smoked sea salt. The popcorn will feel slightly sticky at first but will become crisp as it cools.

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:

• 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.

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.

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.

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.

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.