Emily
02-21-2009, 02:02 PM
Kettle Corn
If you use white sugar, it will taste like popcorn balls and if you use brown sugar, it will taste like caramel corn
INGREDIENTS
1/4 cup vegetable oil
1/4 cup white sugar
1/2 cup unpopped popcorn kernels
DIRECTIONS
Heat oil and three kernels in the pot, when all three kernels pop I add the sugar and ¼ tsp salt 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.
Variation:
This is a great recipe! I used half oil and half butter and added just two popcorn kernels. Once they popped I poured in the popcorn, sugar and a little salt. Just keep shaking it.
Another Variation
Kettle Corn
Ingredients:
1 tbsp peanut oil
quality popcorn (I use Orville Redenbacher's because its popping time seems to have the smallest standard deviation)
salt
1/6 cup sugar
hot mits, safety goggles
Directions:
Use a decent size pot (with a lid) and turn on the heat to high.
Put on your hot mits so you don't burn your hands. You might also want safety goggles so you don't get a super hot popcorn kernel in your eye.
Pour in peanut oil. - Don't use too much oil. Too much oil will sog the popped popcorn and you'll probably get sick to your stomach when you eat it.
Dump in enough popcorn to make a single layer on the bottom of the pot. Roll the popcorn around so it gets covered with the peanut oil.
Add a little bit of salt, to taste
Cover the pot.
When you hear the popcorn start to pop, quickly pour in the sugar. Cover and shake back and forth to coat the popcoorn
Continue to pop, shaking the pot continuously like Jiffy Pop. Watch out for hot steam escaping from the lid. You won't be able to pop every single kernel without scorching the popcorn. Remove the pot from heat when the popping slows and you don't hear many kernels shaking around in the pot. Be sure to get the popped popcorn out of the pot as quickly as possible to prevent scorching from the residual heat in the pot. And watch out for the unpopped kernels; they're wicked hot.
Caramel Corn
INGREDIENTS
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn
DIRECTIONS
Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.
A slight variation:
Yes you too can make caramel popcorn at home. It's not hard but it works better if you have a BIG bowl.
1 1/2 cups unpopped corn1 cup margerine or butter 2 cups brown sugar 1/2 cup corn syrup 1/2 tsp baking soda 1 tsp vanilla Method: 1. Pop the corn 2. Melt the margerine, sugar and syrup in a small pot. Boil this for about five minutes without stirring (I don't know why you shouldn't stir -- I often do). Don't cook this on maximum heat or you're going to be sorry. CAUTION: Hot syrup is dangerously hot and sticky. 3. Take the syrup/sugar mixture off the heat and add the vanilla and soda. This is a fascinating process. The alcohol in the vanilla boils off rapidly (though not in my experience explosively) and the soda reacts quickly with the brew to make a caramel coloured froth about the consistancy of sticky shaving foam.4. Mix this sauce into the popped corn. You need lots of stirring here and AFTER IT COOLS A BIT you should use your hands. 5. Bake this in the oven on low heat (120 C) stirring every 15 minutes for 30-60 minutes. It will be crispier if you bake it longer.
If you use white sugar, it will taste like popcorn balls and if you use brown sugar, it will taste like caramel corn
INGREDIENTS
1/4 cup vegetable oil
1/4 cup white sugar
1/2 cup unpopped popcorn kernels
DIRECTIONS
Heat oil and three kernels in the pot, when all three kernels pop I add the sugar and ¼ tsp salt 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.
Variation:
This is a great recipe! I used half oil and half butter and added just two popcorn kernels. Once they popped I poured in the popcorn, sugar and a little salt. Just keep shaking it.
Another Variation
Kettle Corn
Ingredients:
1 tbsp peanut oil
quality popcorn (I use Orville Redenbacher's because its popping time seems to have the smallest standard deviation)
salt
1/6 cup sugar
hot mits, safety goggles
Directions:
Use a decent size pot (with a lid) and turn on the heat to high.
Put on your hot mits so you don't burn your hands. You might also want safety goggles so you don't get a super hot popcorn kernel in your eye.
Pour in peanut oil. - Don't use too much oil. Too much oil will sog the popped popcorn and you'll probably get sick to your stomach when you eat it.
Dump in enough popcorn to make a single layer on the bottom of the pot. Roll the popcorn around so it gets covered with the peanut oil.
Add a little bit of salt, to taste
Cover the pot.
When you hear the popcorn start to pop, quickly pour in the sugar. Cover and shake back and forth to coat the popcoorn
Continue to pop, shaking the pot continuously like Jiffy Pop. Watch out for hot steam escaping from the lid. You won't be able to pop every single kernel without scorching the popcorn. Remove the pot from heat when the popping slows and you don't hear many kernels shaking around in the pot. Be sure to get the popped popcorn out of the pot as quickly as possible to prevent scorching from the residual heat in the pot. And watch out for the unpopped kernels; they're wicked hot.
Caramel Corn
INGREDIENTS
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn
DIRECTIONS
Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.
A slight variation:
Yes you too can make caramel popcorn at home. It's not hard but it works better if you have a BIG bowl.
1 1/2 cups unpopped corn1 cup margerine or butter 2 cups brown sugar 1/2 cup corn syrup 1/2 tsp baking soda 1 tsp vanilla Method: 1. Pop the corn 2. Melt the margerine, sugar and syrup in a small pot. Boil this for about five minutes without stirring (I don't know why you shouldn't stir -- I often do). Don't cook this on maximum heat or you're going to be sorry. CAUTION: Hot syrup is dangerously hot and sticky. 3. Take the syrup/sugar mixture off the heat and add the vanilla and soda. This is a fascinating process. The alcohol in the vanilla boils off rapidly (though not in my experience explosively) and the soda reacts quickly with the brew to make a caramel coloured froth about the consistancy of sticky shaving foam.4. Mix this sauce into the popped corn. You need lots of stirring here and AFTER IT COOLS A BIT you should use your hands. 5. Bake this in the oven on low heat (120 C) stirring every 15 minutes for 30-60 minutes. It will be crispier if you bake it longer.