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Kettle Corn

Kettle Corn

  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
SUE202

SUE202

Take a trip to the county fair with a bowl of old-fashioned Kettle Corn. Your family will never want plain popcorn again! If you use white sugar, it will taste like popcorn balls and if you use brown sugar, it will taste like caramel corn.

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Nutrition

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  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. 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.
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Reviews

KRYSTENL
1854

KRYSTENL

2/24/2005

Cheap, quick, and easy! I put oil and three kernels in the pot, when all three kernels pop I add the sugar and stir it around well, then I add the rest of the popcorn kernels and put the lid on. Then I alternate shaking the pot for three seconds with letting it sit on the burner for three seconds until I hear the popping begin to slow down, then I take off the lid and sprinkle some salt in, replace the lid, give it another shake and pour it out into a bowl. Haven't had a batch burn yet with the "3-second shake and sit" technique. ;-)

PABLOJR
881

PABLOJR

11/30/2005

SUCCESS!!! The other reviewers aren't kidding, this kettle corn tastes just like the stuff at the fair. Here are some tips... I used a wide and heavy bottom stainless steel pan with high sides. Be sure to use the 3 kernel test (Preheat your pan with medium-high heat, add all of the oil along with 3 kernels of popcorn. When the 3 kernels pop, the oil is ready!). Once the oil is ready, add the rest of the popcorn and quickly sprinkle the sugar on top. Place a lid on the pan. Alternate, in three second intervals, between leaving the pan on the stove top and lifting and shaking the pot. Once the popping has slowed, remove from the stove top and immediately sprinkle with salt. Let it cool a little and try not to eat the whole batch!

dawg
796

dawg

8/18/2007

I am the "sue" who submitted this recipe and I am so glad & thankful for the great reviews! I had the 3 kernal test (I always use Orville Redenbachers's corn too as the better corn really makes a difference) in the directions and was a little disapointed to see when the recipe appeared online - had been left out. I always use a stir crazy popcorn machine as this is always a multiple batch making recipe @ my house - left over corn is not as good but still always eaten!! I heat the oil, put in 3 kernals and when they pop - add the sugar. When it melts (happens quickly) add the rest of corn. As soon as the popping stops, dump it into a waiting bowl and sprinkle with salt. Dive in and enjoy!

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