Kettle Corn Pops 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.

KETTLE CORN POPS

Steps:

• Place the popcorn and peanuts in an insulated stainless steel mixing bowl.
• Combine the sugar, molasses and vanilla in a 1-quart saucepan fitted with a candy thermometer. Bring to a boil and continue to boil until the mixture reaches 250 degrees F, about 10 minutes.
• Remove from the heat and stir in the butter until incorporated. Add the baking soda and stir until well incorporated.
• Pour the hot, finished mixture over the popcorn and peanuts and stir to incorporate.
• Hand form twenty 3-ounce portions of the kettle corn onto the ends of 20 bamboo skewers and let cool.
• Pour one half of the liquid nitrogen, if using, into the insulated, stainless steel bowl.
• Holding the end of one of the skewers, dip the popcorn into the liquid nitrogen and hold it there for 5 seconds before lifting it out. Repeat with the remaining skewers.

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.