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How to Prepare Tasty Kettle Corn

How to Prepare Tasty Kettle Corn
How to Prepare Tasty Kettle Corn

Hey everyone, it’s Clark, I hope you are having an amazing day. Today I will show you a way to make a distinctive dish, Kettle Corn. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Kettle Corn Recipe. At first glance, kettle corn and popcorn may seem interchangeable. Heat the vegetable oil in a large pot over medium heat.

You can cook Kettle Corn using 4 ingredients and 4 steps. Here is how you cook that.

Ingredients of Kettle Corn

  1. Take 1/4 c of Oil.
  2. Prepare 1/3 c of Sugar.
  3. Take 1/2 c of Popcorn.
  4. Make ready of Salt.

Kettle corn is a slightly sweet, slightly salty popcorn snack.For those of you that know and love kettle corn, this recipe will ensure that you don't have to wait until the next Apple Festival / Craft Fair.Back then, when fresh kettle corn wasn't readily available, and getting a bag of it at the end of the day made the whole shift worth it.But now, I've discovered the secret for delicious, homemade kettle.

Kettle Corn step by step

  1. Put oil and 3 kernels of popcorn into a large pot with a lid. Turn heat to medium high. Put parchment paper on counter..
  2. When the kernels pop, immediately pour in popcorn and sugar. Place lid on pot..
  3. Shake pot continuously until popcorn is popped..
  4. Take off heat and pour over parchment paper so the sugar will cool and dry on the popcorn. Add salt to taste..

I also find that unless it's very humid outside.Cooking Kettle Corn, Caramel Corn, and Pork Rinds.Kettle Corn Business Video Training. velmaskettlecorn.

Kettle corn is a specific type of popcorn.I like this type for kettle corn because the smooth, firm texture provides a good surface for the candy coating to form.This recipe first appeared on altonbrown.com.I sampled the original Kettle Corn flavor and it was insanely good.Huge, big pieces of popcorn light and airy, with just the right amount of flavor.