Prep 2 mins
Cook 5 mins
This version is light and airy, with just a touch of ethereal sweetness and saltiness. By playing with the proportions, I hit upon this recipe that rivals the addictive Kettle Corn we paid a fortune for at fairs and such! It was created after I tried the recipe in the Whirley-pop instruction booklet, and found it tough, gloppy, and also a very small batch. See also my Whirley Pop Notes below the recipe.
- Note that this recipe's cooking method is for a gas stove. You might have to monkey with the heat a bit on an electric one.
- Add all ingredients to the Whirley pop, and pop, using, on average, a medium heat: alternate between a lower flame and a high one. This is in order to send the heat to the outside edges, which is where the popper sends the popcorn!
- Be sure to remove from the heat quickly when the popping slows. Empty immediately into a big bowl, and stir around with a big spoon and/or your hands to break apart the kernals. (Careful - it's hot!).
- For an easier cleanup, put some water and a squirt of soap immediately into the popper to soak.
- After it has cooled thoroughly, keep in an air-tight container to prevent sogginess.
- Whirley Pop Notes:.
- I actually purchased mine because, try as I might, I just couldn’t make great Kettle Corn in a pot on top of the stove. I tried a number of recipes. They all came out tough, and never fully popped, and the sugar always burned. And I am a pretty patient cook! To make matters worse, the cleanup of burnt sugar on my stainless pots was a significant chore!
- So, I bought a Whirley-pop. With all the great reviews on-line, I knew I would come to love it. I was right! It makes great popcorn, all kinds! Bonus is that you can use less oil than cooking in a pot, like only 2 teaspoons per 1/2 cup batch.
- So, this recipe is for a Whirley Pop, as I haven't personally had any success in a regular pot. If you don't have one yet, and you make popcorn a lot, I highly recommend one! Although they are mostly a "single-use" item, they are only about $23. And, personally, I recommend this Kettle Corn recipe over the one in the book.
1st try, I burnt it. 2nd try I added the sugar salt combo after the 1st kernal popped. 2nd time I also kept it on low and it worked fabulous. The kettle corn tastes just like the farmers market. It's addicting! PS used canola oil.
A little too salty, but not a problem to cut back. I would use 1/4 to 1/2 teaspoon next time. Can't say enough good things about the Whirley Pop. On my electric stove top, I set it on "8" with 10 being the highest. Never have a burn problem, but I stir most of the cooking time.
I have to add to the "I burnt the first batch list"! After that, it was a real winner in this house. Electric stove, keep it on 4 or 5 (had it much higher at first, as when doing regular popcorn), and remove immediately. As an added bonus, I was able to (shortly after) compact it into popcorn balls! Careful, can burn hands easily!!! Thank you for the great idea and recipe!