This oldfashioned Kettle Corn is the perfect blend of sweet, salty
Pour a 1/4 cup of vegetable oil into a large pot. Heat to medium. Add a couple of popcorn kernels and wait until they pop. This may take up to 5 minutes or so. Once they do, the pot is ready for the rest of the kernels. Pour in 1/2 cup of unpopped popcorn kernels. Add the sugar and stir up the mixture.
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Place the oil and three popcorn kernels in a large stock pot with a lid. Cover the pot and heat the oil over medium heat. Once the kernels pop, the oil is hot. Remove the lid and add the rest of the popcorn kernels, the sugar and the salt. Stir the contents to combine and coat the kernels. Replace the lid.
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Heat Oil. In a Large Pot with Lid (4 quart or larger) or a Whirly Pop Popcorn Maker, heat oil over medium-high heat.Add a couple corn kernels to the oil, when they pop it means that the oil is at the desired temperature. Add Unpopped Kernels to the oil, followed by the granulated sugar while shaking the pot constantly. Once all the sugar is added, cover with the lid and keep shaking the pot.
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Kettle Corn. Heat ghee over medium heat until melted. Add three popcorn kernels, cover with a lid and wait and listen until all three kernels have popped. Add the rest of the popcorn kernels, shake to distribute then sprinkle sugar evenly over the kernels. Cover with lid and listen for popping. As soon as the kernels start to pop, shake pot.
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Cooking in Stove Top Regular Pan. Combine all the ingredients into a large pot onto the stove. Cover with a good lid. Turn the burner to High heat. Once you hear the first pop, gently shake the pan back and forth over the burner. Keep gently shaking the pan back and forth until the popping sound slows down.
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directions. 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.
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It takes just a few minutes. Add sugar and popcorn quickly to the pot and stir for a few seconds until everything the kernels are coated evenly. Cover the pot. When you hear the first pops, start shaking the pot to keep the sugar from burning on the bottom. Keep shaking every few seconds until the popping slows.
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Instructions. Pour the oil into a heavy pot with high sides over medium heat. Add 3 popcorn kernels. When the kernels pop, the oil is ready. Add the remaining popcorn and sprinkle with the sugar and salt (if using). Immediately cover the pot. Frequently lift and shake the pot as the popcorn pops.
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Old Fashioned Kettle Corn. Preparation Time: 5 minutes. Difficulty: Easy. Recipe Ingredients: 1/2 cup popcorn kernels 4 Tablespoons oil 1/3 cup sugar (try brown sugar for a caramel popcorn taste) Salt, as desired Cooking Instructions: Pour all ingredients into a large pot (preferably popcorn pot) and stir constantly to avoid burning. When.
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Step 2 - Pop and Salt Kettle Corn. Close your lid. Continue to turn the handle on your popper as the popcorn heats through and begins to pop. If using a pan, keep the popcorn moving by shaking the pan back and forth occasionally on the burner. Tilt the lid to allow steam to escape.
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Shake the pan frequently to keep the sugar from burning as the oil heats. Once the kernels pop, remove the lid and carefully add the remaining kernels, sugar and salt. Cover the pan and return to heat. Continue shaking constantly and vigorously until the popcorn finishes popping, 3-4 additional minutes.
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Pour sugar and salt directly over the popcorn. Cover and shake for 3 seconds, rest for 3 seconds, repeat, until popcorn begins to pop steadily. Once that starts, shake pan mostly continuously, pausing occasionally to listen for breaks in popping. Once there is about a 2 second break between pops, pull from heat.
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Add the popcorn kernels. When the coconut oil sizzles, sprinkle the sugar over the popcorn kernels. Cover and stir or shake the pan until the popping slows down. The popcorn should be done popping in about 2 minutes. Remove from the heat and pour the kettle corn into a large bowl. Sprinkle with salt and toss.
This oldfashioned Kettle Corn is the perfect blend of sweet, salty
Gather the ingredients. Put the oil and 3 kernels of popcorn in a large (6-quart) soup pot, cover, and set over medium heat until you hear the kernels pop, about 1 minute. As soon as you hear the kernels pop, add the remaining popcorn kernels and sugar. Stir once or twice with a wooden spoon. Cover the pot.
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In a large, heavy bottom pot with lid, heat vegetable oil. Add 2-3 kernels of popcorn to the oil. When those pop, your oil is ready! Add sugar to the oil and stir until it starts to dissolve. Add popcorn to oil and sugar. Immediately cover with lid and start shaking the pot continuously over the burner.
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Kettle Corn Old Fashioned. Ingredients. 1 Tbsp (1/2 oz) Torani Kettle Corn Syrup. 4 Tbsp (2 oz.) Bourbon. 2 dashes aromatic bitters. Orange peel and kettle corn for garnish. Instructions. Add ice to a mixing glass. Add Torani Kettle Corn Syrup, bourbon, and aromatic bitters. Stir until chilled. Strain over ice into a glass, garnish with an.