Prep 2 mins
Cook 5 mins
Found this on www.popcorn.org today and thought I might have to try this soon. It seems very easy for at home kettle corn...
- 2 tablespoons granulated sugar
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 cup vegetable oil
- 1⁄2 cup popcorn
- 1⁄2 cup confectioners' sugar
- 1⁄2 teaspoon kosher salt or 1⁄2 teaspoon table salt
- Mix granulated sugar and cinnamon together in a small bowl; set aside.
- In a large pot with a lid, heat oil over medium-high heat until hot, but not smoking. Add popcorn kernels and cover. When kernels begin popping, carefully lift lid and sprinkle in confectioner’s sugar. Replace lid and continue cooking, shaking pot frequently, until popping begins to slow. Sprinkle with cinnamon-sugar mixture. Replace lid and continue shaking pot until popping has almost stopped (be careful not to burn). Sprinkle with salt and serve immediately.
What a delightful munchy-crunchy treat! I love fresh warm kettle corn (reminds me of Halloween in Salem, MA, because that's typically where I would get it), and I love cinnamon, so this was pretty much a guaranteed keeper! I have to admit, I was a little scared of trying this at first, only because of the cooking method. You do have to be careful when opening the pot to add the sugars, because those little suckers will come jumping out at you. To minimize the time that your pot lid is up, just dump the sugar in quickly and be sure to recover and shake the pan well for distribution. If you try to carefully sprinkle the sugar in the pan, you'll lose half of your popcorn. Because of all the cover-lifting, it took some time for the kernels to start popping again after each addition, and I did have a few more unpopped kernels than usual -- I was afraid to wait too long for the popping to start up again after the cinnamon sugar was added because I didn't want to burn and ruin it. The end product was yummy, though, and I would definitely make this again. My only change was that I realized after I dumped the spoonful of cinnamon into the sugar that I used the wrong measuring spoon (1/2tsp instead of 1/4tsp), but it's all good. I recommend allowing the finished popcorn to cool a bit before serving it, especially to children, because the hot sugar might burn sensitive mouths. Yummy, thanks for posting! Made for PAC Spring '10 :)
I was so excited about this recipe. I followed the instructions perfectly (as I haven't made anything like this before) and ended up with a bowl of burnt caramel popcorn (only half the kernels popped, I stopped the cooking process when I smelt the burning) plus, my favourite pot is burnt and needs to be well scrubbed and I hope isn't ruined. I kept the heat on medium and shook the pot every 4-5 seconds. I would recommend the sugars being added much later in the cooking process. I'm so very sorry to give such a poor review.
I reviewed another kettle corn recipe which I gave only 4 stars (I'll still make the other one sometimes because it uses a lot less sugar). The extra sugar in this recipe really gives it a great flavor. Yum. I'm glad it just makes enough for my family or I would probably end up eating all that was left over!
I only used 2 T oil to make it lighter, I used a "generous" half cup of popcorn (which FYI has about 110 calories per 1/4 unpopped, which is not included in the calories for the recipe). Lastly, I personally think the recipe makes only 6 servings even though it says 12. ; )
Thanks for a great recipe.