Best Maple Brown Butter Candy Kettle Corn Recipes

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SWEET AND SPICY CAST IRON KETTLE CORN



Sweet and Spicy Cast Iron Kettle Corn image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 6

2 Tbs. vegetable oil
2 Tbs. butter
1/2 cup raw popcorn kernels
1/4 cup sugar
1/2 tsp. cayenne pepper
1 tsp. salt

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.

GRILLED KETTLE CORN



Grilled Kettle Corn image

The key to caramelized and very lightly charred popcorn is to keep shaking the pan as it cooks so the sugar doesn't have a chance to burn before the kernels start to pop. Since the popcorn packet is sealed, it doesn't absorb much smokey flavor, but you can add a gentle hint with a sprinkle of smoked salt after opening the foil.

Provided by Food Network Kitchen

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 5

1/3 cup popcorn kernels
1 tablespoon vegetable oil
2 teaspoons sugar
3/4 teaspoon fine salt
Smoked sea salt, for sprinkling

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.

CREAMED CORN



Creamed Corn image

Provided by Trisha Yearwood

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

6 ears corn
2 tablespoons unsalted butter
1 shallot, minced
1 teaspoon kosher salt, or more as needed
1/2 teaspoon freshly cracked black pepper, or more as needed
1/4 cup chive-onion cream cheese
1 tablespoon chopped fresh chives

Steps:

  • Cut the kernels off the corn and place in a bowl. Use the back of a knife or a butter knife to "milk" the cobs. (This means applying pressure to remove any of the juice left from the kernels being cut off.)
  • Melt the butter in a large nonstick skillet over medium heat. Add the shallot and cook until softened and translucent, 2 to 3 minutes. Pour in the corn and any liquid scraped from the cobs. Cook until the kernels are bright yellow, shiny and softened, 2 to 3 minutes. Sprinkle with the salt and pepper. Stir in the cream cheese until it is melted and combined into the corn, another 2 to 3 minutes. Taste for seasoning. Transfer the corn to a serving dish and sprinkle with the chives. Serve immediately.

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