Spicy Kettle Corn 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:

• Mix 1/2 teaspoon each paprika and salt, 1/4 teaspoon each ground coriander and white pepper and 1/8 teaspoon cayenne pepper in a bowl. Make a bag of microwave popcorn. While it pops, cook 5 tablespoons sugar in a saucepan over medium heat until it melts and turns light brown. Remove from the heat; stir in 1 tablespoon butter. Pour the caramel over the popcorn in a bowl, sprinkle with the spice mix and toss. Spread out on a baking sheet to cool.

Steps:

• Mix first 5 ingredients in a small bowl. Make a bag of microwave popcorn. While it pops, cook 5 tablespoons sugar in a small sauce pan over medium heat until it melts and turns light brown. Remove from heat; stir in 1 tablespoon butter. Pour the caramel over the popcorn in a bowl, sprinkle with the spice mix and toss to coat. Spread out on a baking sheet to cool.

Steps:

• 1. Prepare popcorn according to package directions. Pour popcorn into a large bowl allowing plenty of room for tossing popcorn with sugar and spice mix.
• 2. In a small saucepan over medium heat, melt butter. Add sugar and water, bring to a boil and cook for 3-4 minutes. Stir in ground cayenne pepper.
• 3. Remove from heat, mixture will be very hot. Pour half of mixture over popcorn and carefully toss with wooden spoons. Add remaining sugar and spice mixture and combine.

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:

• 1. In a Dutch oven over medium heat, heat the popcorn, oil and sugar until oil begins to sizzle. Cover and shake for 2-3 minutes or until popcorn stops popping.
• 2. Transfer to a large bowl. Add chili pepper and salt; toss to coat.

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:

• In a large saucepan, combine all the ingredients. Cook over medium heat until cream cheese is melted and mixture is blended, stirring often.

Steps:

• Regular Pot Instructions:.
• In a large heavy-bottomed pan with a tight-fitting lid, heat the oil and the 3 extra kernels over medium high heat with the lid in place. Shake the pan every 10 seconds. When you hear the three kernels pop, act quickly (while wearing oven mitts.) Dump in the 1/4 each of popcorn kernels and sugar. Put the lid back on very quickly and start shaking in a circular motion. Listen to the popping of the kernels. It should pick up in tempo until you can't distinguish the popping of individual kernels. Keep shaking the pan. After that it will gradually decrease. This is where you need to pay the most attention. When the popping tapers off to the point where you hear a two to three second pause between pops, you need to pull the pan off the heat and empty it into a bowl very quickly.
• Whirly Pop Instructions:.
• In a Whirly Pop pan, heat the oil and the 3 extra kernels over medium high heat with the lid in place. Keep turning the Whirly Pop handle. When you hear the three kernels pop, act quickly (while wearing oven mitts.) Quickly open one side of the Whirly Pop and dump in the 1/4 each of popcorn kernels and sugar. Knock the lid back into place very quickly and start turning the handle. Listen to the popping of the kernels. It should pick up in tempo until you can't distinguish the popping of individual kernels. Keep turning the handle. After that it will gradually decrease. This is where you need to pay the most attention. When the popping tapers off to the point where you hear a two to three second pause between pops, you need to pull the pan off the heat and empty it into a bowl very quickly.
• ~~Now for the good stuff....
• No matter which way you cook it, when you've emptied it into a large bowl, sprinkle with salt and chipotle powder to taste, toss and stir with a long wooden spoon. You don't want to stir by hand because that melted sugar seriously burns! Let cool for a couple minutes and then dig in! Kettle corn keeps well in a paper bag with the top folded down and crimped for a day or two at room temperature.

Steps:

• Heat a large stockpot over medium-high heat. Add oil and 3 popcorn kernels; cover. Once they pop, add remaining popcorn kernels; cover, and shake pot. Cook until a few more kernels start to pop.
• Add confectioners' sugar, and cook, covered, shaking pot, until kernels stop popping, about 2 minutes. Add maple sugar, and remove from heat. Let stand for 5 seconds, then stir to coat. Transfer to a bowl. Add 3/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat.