Daddys Kettle Corn Recipes

KETTLE CORN

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.

OLD FASHIONED KETTLE CORN

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.

DADDY'S KETTLE CORN

Steps:

• Heat Oil over medium heat in a large skillet with a tight fitting lid.
• Add Popcorn and continue to heat until first kernel pops.
• quickly stir in sugar until it is dissolved.
• Cover and continue to shake skillet, popcorn may burn, be careful.
• After the popcorn is popped, pour in a bowl and lightly salt.

KETTLE CORN

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.

KETTLE CORN (MICROWAVE)

Steps:

• mix everything in a small bowl.
• pour everything into the small brown paper bag.
• fold top over twice. (Maybe three times if you have the larger size lunch bags).
• put two staples through fold at least two inches apart.
• Microwave on high for at least two minutes. You may have to play around with the time a little. If you microwave has a "popcorn" button, try that, but listen for when the popping slows down.
• when it's done, carefully open the bag, watching for the steam, and dump into a bowl. The bag will be an oily mess, so you don't want to eat out of it.

KETTLE CORN

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.

KETTLE CORN

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.

JADE'S KETTLE CORN

Steps:

• Line a rimmed baking sheet with parchment paper. In a small bowl, mix together the salt and cinnamon. Set aside.
• Heat a large Dutch oven, covered, over medium-high heat for 2 to 3 minutes. Add the coconut oil and heat 30 seconds. To check if the Dutch oven is hot enough, add one or two popcorn kernels to the pan and cover with the lid. Cook until you hear the kernels pop, 1 to 2 minutes.
• Add the remaining kernels and the sugar, stir to combine and cover. Shake the pan vigorously to coat the kernels in the sugar and oil. Cook, shaking the pan often, until the popping has slowed to about 2 pops per second, about 2 minutes.
• Remove the Dutch oven from the heat and carefully uncover. Pour the mixture onto the prepared pan and sprinkle with the cinnamon salt. Be careful: the popcorn is extremely hot at this point. Allow the kettle corn to cool for 5 minutes before enjoying.