Best Agave Kettle Corn Recipes

KETTLE CORN

Steps:

• In a Dutch oven over medium heat, cook the popcorn, sugar and oil until oil begins to sizzle. Cover and shake for 3-4 minutes or until popcorn stops popping., Transfer to a large bowl. Drizzle with butter. Add salt; toss to coat.

TRUVIA® NATURAL SWEETENER SWEET AND SALTY KETTLE CORN

Steps:

• Heat oil in a large pot over medium heat. When the oil is hot, add Truvia® natural sweetener, salt and popcorn and stir to coat. Cover and shake constantly over medium heat until most of the corn has popped, about 4 to 5 minutes.
• When the popping slows to once every 2 to 3 seconds, remove the lid and shake until all popping has stopped. remove from the heat and quickly transfer to a serving bowl. Salt to taste.

JADE'S KETTLE CORN

Steps:

• Line a rimmed baking sheet with parchment paper. In a small bowl, mix together the salt and cinnamon. Set aside.
• Heat a large Dutch oven, covered, over medium-high heat for 2 to 3 minutes. Add the coconut oil and heat 30 seconds. To check if the Dutch oven is hot enough, add one or two popcorn kernels to the pan and cover with the lid. Cook until you hear the kernels pop, 1 to 2 minutes.
• Add the remaining kernels and the sugar, stir to combine and cover. Shake the pan vigorously to coat the kernels in the sugar and oil. Cook, shaking the pan often, until the popping has slowed to about 2 pops per second, about 2 minutes.
• Remove the Dutch oven from the heat and carefully uncover. Pour the mixture onto the prepared pan and sprinkle with the cinnamon salt. Be careful: the popcorn is extremely hot at this point. Allow the kettle corn to cool for 5 minutes before enjoying.

OLD FASHIONED KETTLE CORN

Steps:

• 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.

GRILLED KETTLE CORN

Steps:

• Preheat a grill to medium high. (If using a charcoal grill, make sure that the coals are several inches below the grate.)
• Combine the popcorn, vegetable oil, sugar and fine salt in an 8- to 9-inch round disposable aluminum cake pan and stir to coat. Tear off two 18-inch-long sheets of heavy-duty foil. Crimp the end of one sheet around the rim of the pan on one side, then crimp the other end of the foil on the opposite side of the pan, leaving 5 to 6 inches of room above the kernels so they have room to pop. Rotate the pan 90 degrees and repeat to crimp the second sheet of foil onto the pan, perpendicular to the first, making sure that the entire edge is well sealed. The foil should create a dome over the top of the pan.
• Once the grill registers 350˚ F to 375˚ F, put the pan on the grill. Wait until you hear sizzling, about 2 minutes, then, using tongs, start shaking the pan frequently until the popcorn starts to pop, 3 to 5 minutes (it's important to keep the pan moving so the sugar doesn't burn before the kernels start to pop). Continue to cook, shaking almost constantly, until the popping subsides, 3 to 5 more minutes.
• Remove the pan from the heat and let stand a few minutes. Carefully cut an X into the top of the foil and peel back the layers to expose the popcorn. Sprinkle with smoked sea salt. The popcorn will feel slightly sticky at first but will become crisp as it cools.

KETTLE CORN

Steps:

• 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.