Best Maple Bacon Kettle Corn Recipes

MAPLE BROWN BUTTER CANDY KETTLE CORN

Steps:

• Melt the butter in a small skillet over medium heat, then cook, swirling occasionally, until nutty smelling and the solids are nicely browned, about 4 minutes. Transfer to a small bowl or measuring cup.
• Line a baking sheet with parchment paper and spray lightly with cooking spray.
• Mix the maple syrup, sugar and 1 teaspoon salt together in a small bowl.
• Put the oil and 3 or 4 popcorn kernels in a large pot (at least a 6-quart) with a lid. Cover the pot and turn up the heat to medium-high. Wait until you hear one of the kernels pop, then uncover the pot and add the maple syrup mixture and the popcorn kernels; quickly stir everything together, then replace the lid.
• Cook the popcorn until the kernels begin popping, then reduce the heat slightly. Cook, shaking often, until the rate of popping starts to slow, 2 to 3 minutes. Do not wait for all of the kernels to pop, or it will burn! Uncover the pot and stir in the brown butter, pistachios and candy.
• Pour the popcorn out on the prepared parchment to cool, 15 to 20 minutes. Transfer to a serving bowl, leaving behind any unpopped kernels.

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.

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.