Kettle Korn, 2 styles
Source of Recipe
see below
Kettle Korn, 2 styles
This is the kind of snack you may find at some of the State fairs. Enjoy.
found the 1st one somewhere on the internet
Kettle Korn #1
Regular size....or a larger size
1/3 c...................or 1/2 c. corn kernels
2 tbsp................or 3 tbsp. white granulated sugar
2 tbsp................or 4 tbsp. vegetable oil for popping
salt
In a medium size, cast iron skillet with a lid, heat the oil until very hot.
To test the oil, when you think it is hot enough, toss in one corn kernel.
When it pops, remove and discard; the oil is now hot enough and ready.
Pour the corn kernels into the hot oil.
Then sprinkle the sugar over the top of the kernels.
Cover with the lid.
Shake a bit and pop the kernels for a minute or two.
(Be careful not to heat it too long or it will scorch.)
When the popping sound dies down, remove the pan from the heat and
pour the popped corn immediately into a large bowl.
Sprinkle very lightly with salt. Stir and serve.
Stir several times while it is cooling so the pieces don't clump together.
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found the 2nd one here:
http://www.creativehomemaking.com:80/articles/101804d.shtml
Kettle Korn #2
1/4 cup oil
1/2 cup popcorn,
1/4 cup sugar
Heat oil in popper (or large soup pot).
Add popcorn and sugar.
Pop as usual.
Remove immediately to avoid burning.
Note:
If you use white sugar, it will taste like popcorn balls.
If you use brown sugar, it will taste like caramel corn.
To add color:
add a few drops of food coloring on the unmelted sugar
when ingredients are put in popper. Dot drops around in
6 or 8 places. Don't squirt in one spot or it will lump!
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