Here we go, "kettle corn, the sequel." The first batch I made, while tasty, was more like caramel corn than kettle corn so I was forced try out another recipe. Which is a not entirely unpleasant way to spend the evening, and I found the perfect recipe. This one has a light coating of sugar and a hint of saltiness to make an awesome batch of kettle corn. As is my custom, here is the recipe, followed by my comments on it.
Kettle corn part 2
1/4 cup vegetable oil
1/2 cup yellow popcorn kernels
1/4 cup sugar
1/4 teaspoon salt
Pour the oil into a large pot with a lid, and add three kernels of popcorn. Heat the oil over medium heat and once the kernels have popped, the oil is hot enough. Pour in the rest of the popcorn and the sugar. Put the lid on the pot and shake frequently until the kernels have stopped popping. Pour the popcorn out into a large bowl and sprinkle on the salt. Toss to coat with a wooden spoon. Let cool and enjoy.
The recipe is pretty good as it is, but I had a bit better luck with it when I stirred in the sugar instead of just shaking the pot to mix it. It's also a good idea to use a really big bowl to mix the popcorn with the salt, so you don't have popcorn falling all over the counter. In addition, if you want a large batch of popcorn, I would make several small batches (where this recipe is one small batch) instead of trying to double this recipe - adding any more popcorn to the pot will make it hard to evenly cook the kernels, plus you'll need a larger pot and the bigger the pot the harder it's going to get to pick it up and shake it well enough. With that said, good luck and have fun. It's actually surprisingly easy to make.
Additional note: You can also make this recipe using white popcorn kernels, but I would advise using less than the recipe calls for - maybe only one third cup? - because the white kernels are smaller than the yellow kernels and when I made the recipe with the white popcorn I had more trouble getting the popcorn evenly coated. The extra popcorn makes it harder to mix the pot by shaking it and so you'll end up with some pieces well coated and some with almost nothing on them.
And, as is proper, credit for the recipe goes to: http://pinchmysalt.com/2009/11/24/lets-get-old-fashioned-homemade-kettle-corn-recipe/
Showing posts with label kettle corn. Show all posts
Showing posts with label kettle corn. Show all posts
Saturday, November 13, 2010
Sunday, November 7, 2010
Kettle Corn
It has been a while since I've written anything, not so much because I have nothing to report but because I have been too busy with school and homework to find time to sit down and write. I've been short on time, long on stress, and heavy on homework. But tonight I attempted to make kettle corn and I figured I'd pass along the recipe and my thoughts on it. So here you go:
Kettle Corn
yellow popcorn kernels
vegetable oil
2/3 cup brown sugar
2 tablespoons water
2 tablespoons vegetable oil
salt (I used 1/2 teaspoon)
You will need a pot with a lid, a smaller pot, a wooden spoon, and a large bowl. Pour some vegetable oil into the lidded pot, enough to cover the bottom. Add the popcorn kernels - put in enough to make a single layer on the bottom of the pot in the oil. Put the lid on and heat the popcorn over the stove, shaking the pot every five to ten seconds. The popcorn is done when it's no longer popping continuously. Pour the popcorn into the large bowl and set it aside. Combine the water, vegetable oil, and brown sugar in the small pot and heat to boiling. Once it starts boiling, lower the heat to medium and let simmer for 3 minutes. Mix the salt onto the popcorn, and then pour in the sugar mixture and toss with a wooden spoon to coat the popcorn. Let cool a few minutes and then enjoy.
Okay, so that was my first time making popcorn on the stove and it turned out pretty good - much better than the disaster I was expecting. As for the finished recipe, it wasn't exactly as kettle corn-y as I thought it would be. Not that it wasn't good - it was. I mean, how can you go wrong when you put sugar on popcorn. (Or almost anything, for that matter.) But I would describe it as being more like caramel corn than kettle corn, which could be due to a couple of factors. It could be that I didn't put in enough salt. And it would probably have been more like kettle corn if I had a made a LOT more popcorn so that each piece got a light coating as opposed to being drenched in sugar. I should also note that the popcorn was fairly sticky and messy-ish to eat, not as dry as the kettle corn I'm used to. I think that the next time I try out a kettle corn recipe I'll try one of the versions that uses regular sugar instead... I'll keep you posted on how that turns out.
And now, unfortunately, it's back to my microbiology notes - I have a midterm coming up on Tuesday and I am dreading it as the teacher gives us a study guide and then promptly tests us on material not on the study guide.
By the way, I found this kettle corn recipe here: http://www.aliciakachmar.com/blog/life/homemade-kettle-corn-cheap-and-easy/ in case you want to check out the whole thing and see the pictures that go with it for yourself.
Kettle Corn
yellow popcorn kernels
vegetable oil
2/3 cup brown sugar
2 tablespoons water
2 tablespoons vegetable oil
salt (I used 1/2 teaspoon)
You will need a pot with a lid, a smaller pot, a wooden spoon, and a large bowl. Pour some vegetable oil into the lidded pot, enough to cover the bottom. Add the popcorn kernels - put in enough to make a single layer on the bottom of the pot in the oil. Put the lid on and heat the popcorn over the stove, shaking the pot every five to ten seconds. The popcorn is done when it's no longer popping continuously. Pour the popcorn into the large bowl and set it aside. Combine the water, vegetable oil, and brown sugar in the small pot and heat to boiling. Once it starts boiling, lower the heat to medium and let simmer for 3 minutes. Mix the salt onto the popcorn, and then pour in the sugar mixture and toss with a wooden spoon to coat the popcorn. Let cool a few minutes and then enjoy.
Okay, so that was my first time making popcorn on the stove and it turned out pretty good - much better than the disaster I was expecting. As for the finished recipe, it wasn't exactly as kettle corn-y as I thought it would be. Not that it wasn't good - it was. I mean, how can you go wrong when you put sugar on popcorn. (Or almost anything, for that matter.) But I would describe it as being more like caramel corn than kettle corn, which could be due to a couple of factors. It could be that I didn't put in enough salt. And it would probably have been more like kettle corn if I had a made a LOT more popcorn so that each piece got a light coating as opposed to being drenched in sugar. I should also note that the popcorn was fairly sticky and messy-ish to eat, not as dry as the kettle corn I'm used to. I think that the next time I try out a kettle corn recipe I'll try one of the versions that uses regular sugar instead... I'll keep you posted on how that turns out.
And now, unfortunately, it's back to my microbiology notes - I have a midterm coming up on Tuesday and I am dreading it as the teacher gives us a study guide and then promptly tests us on material not on the study guide.
By the way, I found this kettle corn recipe here: http://www.aliciakachmar.com/blog/life/homemade-kettle-corn-cheap-and-easy/ in case you want to check out the whole thing and see the pictures that go with it for yourself.
Subscribe to:
Posts (Atom)