Sweet And Spicy Cast Iron Kettle Corn Recipes

SWEET-AND-SPICY KETTLE CORN

Steps:

• Mix 1/2 teaspoon each paprika and salt, 1/4 teaspoon each ground coriander and white pepper and 1/8 teaspoon cayenne pepper in a bowl. Make a bag of microwave popcorn. While it pops, cook 5 tablespoons sugar in a saucepan over medium heat until it melts and turns light brown. Remove from the heat; stir in 1 tablespoon butter. Pour the caramel over the popcorn in a bowl, sprinkle with the spice mix and toss. Spread out on a baking sheet to cool.

AGAVE KETTLE CORN

Steps:

• Pour canola oil and 2-3 kernels popcorn into a large sized pot with tight fitting lid. Place over high heat on stovetop. When the 2-3 kernels pop, pour in the remaining kernels and move pan around over heat until all of the popcorn has popped.
• In a small bowl, mix agave nectar, cinnamon and salt. Pour mixture over popcorn in pan and toss with hands or wooden spoon. Lay popcorn out on baking sheet and bake in a preheated 375-degree oven for 10 minutes.

SWEET 'N' SPICY ROASTED CORN

Steps:

• Carefully peel back corn husks to within 1 in. of bottom; remove silk. Rewrap corn in husks and secure with kitchen string. Soak corn in cold water for 1 hour., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Remove string before serving., Meanwhile, in a small saucepan, melt butter. Add the garlic, brown sugar, red pepper flakes and chili powder. Serve with grilled corn.

TRUVIA® NATURAL SWEETENER SWEET AND SALTY KETTLE CORN

Steps:

• Heat oil in a large pot over medium heat. When the oil is hot, add Truvia® natural sweetener, salt and popcorn and stir to coat. Cover and shake constantly over medium heat until most of the corn has popped, about 4 to 5 minutes.
• When the popping slows to once every 2 to 3 seconds, remove the lid and shake until all popping has stopped. remove from the heat and quickly transfer to a serving bowl. Salt to taste.

SPICED KETTLE CORN

Steps:

• Have a hot pad or kitchen towel and a paper grocery bag or large baking sheet handy. Heat the vegetable oil in a large heavy-bottomed Dutch oven or pan over medium heat. Place a couple of kernels of popcorn in the pan. When the kernels pop, proceed to the next step.
• Once the oil is hot enough, add the butter and stir quickly into the oil to prevent burning. Immediately add the popcorn and stir (the butter may not be completely melted). Add the sugar right away and stir again. Cover the pan, and start shaking it gently back and forth on the burner, using a hot pad or kitchen towel to protect your hands. Keep shaking as the popcorn pops.
• Once you start hearing 1 or 2 seconds of quiet between the pops, turn the heat off immediately. This means the popcorn is mostly popped. (Be careful not to overcook, as the popcorn can easily burn.) Pour the popcorn into the paper bag or onto the baking sheet and sprinkle with salt, cinnamon, and cayenne. Allow to cool a few minutes before placing in a bowl. (Careful, the hot sugar makes the popcorn extremely hot!)

HOT N SWEET KETTLE CORN

Steps:

• Place popcorn, sugar, oil, chipotle and salt in a large kettle or pot with a tight fitting lid over medium heat. When corn begins to pop, shake the pot constantly. When popping slows, remove from heat and transfer popped kettle corn to a bowl.
• To keep the kettle corn sweet, omit the chipotle powder and adjust sugar to 1/3 cup.

KETTLE GULYAS

Steps:

• Peel onions and chop into coarse pieces. Melt lard in a heavy 6 to 8-quart Dutch oven. Add the beef cubes to the oil and brown. Work in batches if necessary, removing cubes as they are browned. Don't overcrowd the pan. Add onions to the pot. Heat should be low in order not to brown the onions. When onions become glossy, add back the seared beef. Stir.
• Meanwhile, chop and crush the garlic with the caraway seeds and a little salt; use the flat side of a heavy knife.
• Take kettle from heat. Stir in paprika and the garlic mixture. Stir rapidly with a wooden spoon. Immediately after paprika is absorbed, add 2 1/2 quarts warm water. (Cool water toughens meat if you add it with the meat is frying.)
• Replace covered kettle over low heat and cook for about 1 hour.
• While the braising is going on, peel the tomato, then cut into 1-inch pieces. Core green peppers and slice into rings. Peel potatoes and cut into 3/4-inch dice.
• After the meat has been braised for about 1 hour (the time depends on the cut of the meat), add the tomato and green peppers and enough water to give a soup consistency. Add a little salt. Simmer slowly for another 30 minutes.
• Add potatoes and cook the gulyas till done. Adjust salt. Add hot cherry pepper pods if you want to make the stew spicy hot.
• Cook the dumplings in the stew.
• Serve the gulyas steaming hot in large, extra-deep bowls. The meat should be tender, but not falling apart.
• Mix the egg with flour and salt.
• Spoon the mixture into boiling soup, using 1/4 teaspoon at a time. Cook in the soup for 2 or 3 minutes just before serving.

KETTLE CORN

Steps:

• Mix the salt and sugar, set aside: In a small bowl, combine the sugar and salt, and stir with your finger to combine. Set aside.
• Heat oil, pop test kernels: Place a medium to large stockpot (at least 5 quarts) with a tight-fitting lid over medium high heat. Add the vegetable oil and 3 to 4 kernels of popcorn. Secure the lid.
• Add popcorn and seasonings, stir to coat: Once the test kernels begin to pop, add the rest of the popcorn, along with the sugar and salt mixture. Stir quickly with a wooden spoon to combine (skip this step and you risk the sugar burning).
• Shake the pot: Quickly replace the lid and continue cooking, constantly shaking the pot. At first there won't be any popping, but in less than a minute, the popcorn will begin to pop. Remove from heat when you smell a whiff of caramel, or the popping slows to 1 second between pops.
• Empty kettle corn into bowl, let cool briefly: Moving swiftly, turn the popcorn into a serving bowl and let it cool a few minutes. If there's some melted or burned sugar residue in the pot, add a few cups of water, bring to a boil, and simmer, covered, for 5 minutes to dissolve the sugar; dump the hot water down the sink, and your pot should be in much better shape.
• Pick out unpopped kernels, then enjoy: Before you dig in, sort through the kettle corn and pick out as many unpopped kernels as you can. A few stragglers often stick to clusters of the popped kernels. Serve warm, or, for maximum crunch and flavor, at room temperature. The kettle corn will keep three to four days in a tightly covered container.

SPICY CREAMED CORN

Steps:

• In a large saucepan, combine all the ingredients. Cook over medium heat until cream cheese is melted and mixture is blended, stirring often.