Old Fashioned Kettle Corn Recipes

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.

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.

KETTLE CORN

Steps:

• Process granulated sugar and salt in a mini food processor for 60- 90 seconds.
• Using a large heavy gauge pot with lid place on stove and preheat on medium high.
• Pour Safflower oil in pot and heat oil for about 1 minute.
• Pour corn into hot oil.
• Heat corn with oil for about 30 seconds; add corn syrup to hot oil and popcorn that has not yet popped.
• Stir corn mixture to mix corn syrup into the oil.
• Place lid on pot.
• The corn should be starting to pop shortly.
• Shake pot constantly while cooking.
• When 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.
• This needs to be timed right, and quickly done.
• A few kernels may fly out.
• A glass lid is a big help.
• During the cooking process you must be constantly shaking the pot.
• When the corn has slowed the process of popping, quickly remove the pot from the stove and pour into a large bowl.
• It's better if some has not popped so the rest will not burn with the sugar content.