State Fair Kettle Corn

State Fair Kettle Corn

25
happy cook 2

"This will be an instant family hit; a bowl of the pop corn is so good it won't last a whole movie."

Ingredients 1 h {{adjustedServings}} servings 199 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 17.2g
  • 6%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 98 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Heat the corn oil in a large pot over medium heat. Stir in the corn kernels once hot. When the first couple of kernels pop, stir in the white and brown sugars. Cover the pot with a lid, and agitate the pot in a circular motion on the stove. Allow the corn to pop, agitating constantly, until the rate has slowed down to one pop every two or three seconds. Remove the pot from the stove, and shake the pot until the popping stops. Pour into a large bowl, and allow to cool to room temperature. Break apart the large clumps of popcorn by hand, and season with salt to taste.
Tips & Tricks
Clone of a Cracker Jack®

See how to make your own delicious peanutty, caramel-covered popcorn.

Buckeye Balls II

Watch how to make this peanut butter and chocolate candy.

Footnotes

  • Editor's Note
  • Be very careful when popping the corn and pouring it out of the pot. The sugar will be very hot and can cause severe burns.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 25

  1. 31 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
emmyski
12/7/2011

I love the taste of this kettle corn, but for future makers you need to be careful. I ran into a problem with the sugar, following the directions I waited for a few pieces to pop before adding it in and got splattered by oil, was actually stirring the sugar so it would melt enough that I could shake the pot and the sugar would be a sticky sugary paste the kernels just stuck to; again I ran into the problem of the oil splattering. To say the least my first batch burned on the bottom. The second time I made it, I added the sugar and the kernels in at the same time and the popcorn turned out delicious.

Noor
7/30/2011

Awesome! I doubled all ingredients, except the oil I left 1/4 cup. I also threw in the salt (maybe 1/2 teaspoon) along with the sugars. It tasted like a light version of caramel popcorn but was ready in 5 minutes! I know by the way the kids inhaled it, I will be making it a lot! Thanks happy cook!

Deb C
7/24/2011

For a quick, easy and tasty snack you can't beat it. It was just the right amount of sweetness for us.