Best 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.

STATE FAIR KETTLE CORN

Steps:

• 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.

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.

STIR CRAZY KETTLE CORN

Steps:

• Make sure your Stir Crazy Popcorn Popper is turned off.
• Using your Stir Crazy Popcorn Popper, combine ingredients on the non-stick surface of the machine.
• Cover the Stir Crazy Popcorn Popper with the bowl provided by Stir Crazy.
• Turn on Stir Crazy Popcorn Popper.
• Watch the popcorn pop! It's fun!
• When only 3 seconds remain in between pops, flip Stir Crazy Popcorn Popper over to yield a big bowl of kettle corn.
• Salt to your liking!

SWEET-AND-SPICY KETTLE CORN

Steps:

• Mix 1/2 teaspoon each paprika and salt, 1/4 teaspoon each ground coriander and white pepper and 1/8 teaspoon cayenne pepper in a bowl. Make a bag of microwave popcorn. While it pops, cook 5 tablespoons sugar in a saucepan over medium heat until it melts and turns light brown. Remove from the heat; stir in 1 tablespoon butter. Pour the caramel over the popcorn in a bowl, sprinkle with the spice mix and toss. Spread out on a baking sheet to cool.

SWEET AND SALTY KETTLE CORN (RACHAEL RAY)

Steps:

• In a large pot with a tight-fitting lid, heat the oil over medium-high heat.
• Add the popcorn.
• When the oil sizzles, sprinkle the sugar over the kernels.
• Cover and shake the pan until the popping slows down, about 3 minutes.
• Remove from the heat and toss with the salt.

RAINBOW KETTLE CORN RECIPE BY TASTY

Steps:

• Line a baking sheet with parchment paper.
• Divide the sugar evenly between 6 small bowls, 2 tablespoons per bowl.
• Dye each bowl of sugar a different color by adding 1-2 drops of red, orange, yellow, green, blue and purple food coloring. Stir each bowl with a clean fork until the sugars are sandy in texture. Note: We recommend gel food coloring, as the colors are more stable. Only use 1-2 drops; a little goes a long way.
• Add 1 teaspoon of coconut oil and 2 popcorn kernels to a medium nonstick saucepan with a lid. Cover and place over medium-high heat. Once the kernels pop, reduce the heat to medium and add 2 tablespoons of popcorn kernels and 1 bowl of colored sugar. Immediately cover the pan and shake to combine. Cook, shaking the pan constantly to ensure that the sugar doesn't burn, while the popcorn pops. Once the pops are more than 3 seconds apart, remove the pot from heat. Carefully remove the lid away from your body and pour the popcorn onto the prepared baking sheet.
• Evenly sprinkle ¼ teaspoon salt over the hot kettle corn. Let the popcorn cool completely, transfer to a bowl. Repeat with the remaining colors, replacing the parchment paper as needed.
• Combine all of the popcorn in a large bowl. Toss to distribute the colors evenly. Serve immediately, or store in an airtight container for up to 2 days.
• Enjoy!

SWEET AND SPICY CAST IRON KETTLE CORN

Steps:

• Preheat grill if using. Place a large cast iron skillet on grill with vegetable oil in it. Heat until almost smoking. Pour in remaining ingredients and cover skillet. Shake skillet gently while wearing an oven mitt, constantly while corn pops. Remove from heat and pour into a large bowl. Don't let it go too long in between pops or the sugar and butter will burn. It's better to have some "old maids" than burnt popcorn.

SPICED KETTLE CORN

Steps:

• Have a hot pad or kitchen towel and a paper grocery bag or large baking sheet handy. Heat the vegetable oil in a large heavy-bottomed Dutch oven or pan over medium heat. Place a couple of kernels of popcorn in the pan. When the kernels pop, proceed to the next step.
• Once the oil is hot enough, add the butter and stir quickly into the oil to prevent burning. Immediately add the popcorn and stir (the butter may not be completely melted). Add the sugar right away and stir again. Cover the pan, and start shaking it gently back and forth on the burner, using a hot pad or kitchen towel to protect your hands. Keep shaking as the popcorn pops.
• Once you start hearing 1 or 2 seconds of quiet between the pops, turn the heat off immediately. This means the popcorn is mostly popped. (Be careful not to overcook, as the popcorn can easily burn.) Pour the popcorn into the paper bag or onto the baking sheet and sprinkle with salt, cinnamon, and cayenne. Allow to cool a few minutes before placing in a bowl. (Careful, the hot sugar makes the popcorn extremely hot!)

EASY SWEET AND SPICY KETTLE CORN

Steps:

• Mix first 5 ingredients in a small bowl. Make a bag of microwave popcorn. While it pops, cook 5 tablespoons sugar in a small sauce pan over medium heat until it melts and turns light brown. Remove from heat; stir in 1 tablespoon butter. Pour the caramel over the popcorn in a bowl, sprinkle with the spice mix and toss to coat. Spread out on a baking sheet to cool.

HOT N SWEET KETTLE CORN

Steps:

• Place popcorn, sugar, oil, chipotle and salt in a large kettle or pot with a tight fitting lid over medium heat. When corn begins to pop, shake the pot constantly. When popping slows, remove from heat and transfer popped kettle corn to a bowl.
• To keep the kettle corn sweet, omit the chipotle powder and adjust sugar to 1/3 cup.

SWEET AND SPICY KETTLE CORN

Steps:

• 1. Heat the oil in the bottom of a heavy 4 qt pan over medium heat until warm, about 1 minute. Add popcorn in a single layer; sprinkle with sugar. Cover pan.
• 2. Let kernels cook, shaking occasionally to prevent burning. When popping slows to 3-5 seconds between pops, remove pan from burner and pour into bowl. Sprinkle the chili powder/salt mixture onto the popcorn, shaking popcorn to evenly distribute the salt/chili powder mixture. Serve immediately.
• 3. I don't actually measure my ingredients for doing this. The measurements are an estimation only. I usually just mix up some salt and chili powder and keep it in a lidded bowl and "eyeball" the oil and sugar. The popcorn measurement is the only thing that is an exact amount because it makes the amount of popcorn I want when I do this.

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.

ANGIE'S STOVETOP KETTLE CORN

Steps:

• Heat oil in a stovetop popcorn maker with a hand crank over medium-high heat. Add a few popcorn kernels and cover. When popcorn begins to pop, add remaining kernels; cover and stir to coat with oil.
• Add sugar; cover, and cook, stirring, until kernels are popped, about 2 minutes. Immediately remove from heat.
• Transfer popcorn to a large bowl and season with sea salt; let cool 1 minute before serving.

KETTLE CORN IN A WHIRLEY POP

Steps:

• Note that this recipe's cooking method is for a gas stove. You might have to monkey with the heat a bit on an electric one.
• Add all ingredients to the Whirley pop, and pop, using, on average, a medium heat: alternate between a lower flame and a high one. This is in order to send the heat to the outside edges, which is where the popper sends the popcorn!
• Be sure to remove from the heat quickly when the popping slows. Empty immediately into a big bowl, and stir around with a big spoon and/or your hands to break apart the kernals. (Careful - it's hot!).
• For an easier cleanup, put some water and a squirt of soap immediately into the popper to soak.
• After it has cooled thoroughly, keep in an air-tight container to prevent sogginess.
• Whirley Pop Notes:.
• I actually purchased mine because, try as I might, I just couldn't make great Kettle Corn in a pot on top of the stove. I tried a number of recipes. They all came out tough, and never fully popped, and the sugar always burned. And I am a pretty patient cook! To make matters worse, the cleanup of burnt sugar on my stainless pots was a significant chore!
• So, I bought a Whirley-pop. With all the great reviews on-line, I knew I would come to love it. I was right! It makes great popcorn, all kinds! Bonus is that you can use less oil than cooking in a pot, like only 2 teaspoons per 1/2 cup batch.
• So, this recipe is for a Whirley Pop, as I haven't personally had any success in a regular pot. If you don't have one yet, and you make popcorn a lot, I highly recommend one! Although they are mostly a "single-use" item, they are only about $23. And, personally, I recommend this Kettle Corn recipe over the one in the book.

KETTLE CORN MY WAY

Steps:

• Pour oil and butter into a med sized pot with lid. Put on med high heat till butter is melted.
• Stir in sugar and popcorn and cover.
• When corn begins to pop, using potholders, shake every few minutes with top on.
• When pan is full, carefully pour off the popped corn into a bowl. Using the lid, open pan partially and scraping off popped corn with lid.
• You may wish to put pan back on oven to pop the rest of corn. Be carefull to remove from heat when the corn stops popping or it will burn.
• Sprinkle cooked corn with salt to taste and enjoy.

SWEET & SPICY KETTLE CORN

Steps:

• In a Dutch oven over medium heat, heat the popcorn, oil and sugar until oil begins to sizzle. Cover and shake for 2-3 minutes or until popcorn stops popping., Transfer to a large bowl. Add chili pepper and salt; toss to coat.

MAPLE-SPICED KETTLE CORN

Steps:

• Heat a large stockpot over medium-high heat. Add oil and 3 popcorn kernels; cover. Once they pop, add remaining popcorn kernels; cover, and shake pot. Cook until a few more kernels start to pop.
• Add confectioners' sugar, and cook, covered, shaking pot, until kernels stop popping, about 2 minutes. Add maple sugar, and remove from heat. Let stand for 5 seconds, then stir to coat. Transfer to a bowl. Add 3/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat.

KETTLE CORN (MICROWAVE)

Steps:

• mix everything in a small bowl.
• pour everything into the small brown paper bag.
• fold top over twice. (Maybe three times if you have the larger size lunch bags).
• put two staples through fold at least two inches apart.
• Microwave on high for at least two minutes. You may have to play around with the time a little. If you microwave has a "popcorn" button, try that, but listen for when the popping slows down.
• when it's done, carefully open the bag, watching for the steam, and dump into a bowl. The bag will be an oily mess, so you don't want to eat out of it.

DADDY'S KETTLE CORN

Steps:

• Heat Oil over medium heat in a large skillet with a tight fitting lid.
• Add Popcorn and continue to heat until first kernel pops.
• quickly stir in sugar until it is dissolved.
• Cover and continue to shake skillet, popcorn may burn, be careful.
• After the popcorn is popped, pour in a bowl and lightly salt.