A yummy recipe for old fashioned Kettle Corn. I found this somewhere online, but for the life of me I can't remember where...
My Private Note
Units: US | Metric
- 1Process granulated sugar and salt in a mini food processor for 60- 90 seconds.
- 2Using a large heavy gauge pot with lid place on stove and preheat on medium high.
- 3Pour Safflower oil in pot and heat oil for about 1 minute.
- 4Pour corn into hot oil.
- 5Heat corn with oil for about 30 seconds; add corn syrup to hot oil and popcorn that has not yet popped.
- 6Stir corn mixture to mix corn syrup into the oil.
- 7Place lid on pot.
- 8The corn should be starting to pop shortly.
- 9Shake pot constantly while cooking.
- 10When 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.
- 11This needs to be timed right, and quickly done.
- 12A few kernels may fly out.
- 13A glass lid is a big help.
- 14During the cooking process you must be constantly shaking the pot.
- 15When the corn has slowed the process of popping, quickly remove the pot from the stove and pour into a large bowl.
- 16It's better if some has not popped so the rest will not burn with the sugar content.
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Nutritional Facts for Kettle Corn
Serving Size: 1 (20 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 113.5
- Calories from Fat 81
- Total Fat 9.0 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 387.6 mg
- Total Carbohydrate 8.7 g
- Dietary Fiber 0.0 g
- Sugars 7.1 g
- Protein 0.0 g