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Kettle Corn
We really appreciate you taking the time to swing by one of the largest Kettle Corn resources on the internet. Here at our website we're host to a growing kettle corn recipe database, featuring recipes such as Homemade Kettle Corn, Microwave Kettle Corn, Best Kettle Corn Popcorn, Orville Redenbacher Kettle Corn, Old Fashioned Kettle Corn, and many others. If you are looking for a unique or rare kettle corn recipe, then chances are we have it here. In addition to all of the delicious mouthwatering kettle corn recipes, we also have a variety of informational articles that cover many areas of kettle corn, for example you can learn about the kettle corn poppers, the calorie level of the popcorn, as well as very useful kettle corn nutrition facts. We should also mention that we regularly add user submitted kettle corn recipes, so if you have a delicious or unique kettle corn recipe, then feel free to submit it to us for immediate publishing. For more info, email our site staff.
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Kettle Corn
Old Fashioned Kettle Corn

Ingredients:
1/2 Cup Of Unpopped Popcorn Kernels
1/4 Cup Of Lou Ana Pure Vegetable Oil
1/4 Cup Of Brown Cane Sugar
1/8 Cup Of White Superfine Sugar

Information:
Serving Size 5
222 Calories Per Serving
11 Grams Of Fat

Preparation Instructions:
Frank from Chicago Illinois sent me this old fashioned kettle corn recipe for publishing, and it was absolutely delicious when I tested it out. To get started, first you will need to take out a deep cooking pot, and then place it on your stove over medium heat. For the next step, pour into the pot the Lou Ana pure vegetable oil. Once your oil is raging hot, stir in the unpopped popcorn kernels, white superfine sugar, and brown cane sugar. For the next step, place a lid over the top of the pot, and steadily shake it until the popcorn starts popping. Keep shaking the pot until the popping slows to roughly once every one to three seconds, then you will want to remove the pot from the burner. Continue shaking the popcorn pot for a minute or so, or until the pot cools, and there is no danger of the sugar burning. I should mention that oven mitts work great when handling the hot popcorn pot. For the last step, you will want to pour the old fashioned kettle corn into a large popcorn bowl, then stir it thoroughly to break up any clumps that are stuck together. Your popcorn is now ready to serve, we hope that you found it as yummy and delicious as we did.
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Kettle Corn
Kettle Corn
Orville Redenbacher Kettle Corn

Ingredients:
1/2 Cup Of Orville Redenbacher Popcorn Kernels
1/4 Cup Of Pure Wesson Canola Oil
1/2 Teaspoon Of Granulated Table Salt
1/4 Cup Of White Cane Granulated Sugar
2 Tablespoons Of Real Salted Butter

Information:
Serving Size 5
237 Calories Per Serving
13 Grams Of Fat

Preparation Instructions:
This is a copycat recipe for Orville Redenbacher kettle corn, which was sent in to us by Jeremy of Houston Texas. To begin the cooking process, please take out a deep cooking pot with a nonstick inner surface. Place this pot on to a stove burner over medium high heat. For step two, pour the pure Wesson canola oil and real butter into the pot, let it heat up until it forms one even scorching hot liquid. For step three, pour in the Orville Redenbacher popcorn kernels, as well as the white cane granulated sugar and table salt. You will then want to place a lid on the cooking pot, then proceed to steadily shake the pot while the popcorn pops. Continue shaking it until the popping slows to one pop every two seconds, then slide the pot off of the burner. Continue shaking the popcorn until it completely stops popping, as you don't want the sweet sugar to burn. Once the popcorn has completely cooled, you will then want to vigorously shake the pot to make sure that the popcorn is evenly coated with the sugar, salt, and oil. For the last step you will want to pour the tasty popcorn into a large serving bowl. Serve the kettle corn while it is still very warm.
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Best Kettle Corn Popcorn

Ingredients:
1/2 Cup Of White Popcorn Kernels
1/4 Cup Of Domino White Pure Cane Sugar
1/4 Cup Of Meijer Pure Peanut Oil
1/2 Teaspoon Of Granulated Kosher Salt

Information:
Serving Size 5
244 Calories Per Serving
15 Grams Of Fat

Preparation Instructions:
A friend of mine recommended that I try this best kettle corn popcorn recipe, which calls for Meijer peanut oil instead of your typical vegetable variety. After trying it once, I am now somewhat hooked on making homemade kettle corn with peanut oil, as it gives the flavor a much richer full bodied flavor. So definitely give this recipe a try if you are looking for a kettle corn flavor that is a bit off the beaten path. To get the recipe started, first you will want to take out a deep cooking pop with a nonstick inner surface. Don't use an old gritty pot with a rough lining, as it's likely to cause the sugar to burn. Moving along, place your pot on a burner that has been set to medium high heat. Next pour in the peanut oil, any brand will work fine. Let the oil reach a very hot scorching temperature, then pour in the white popcorn kernels, white pure cane sugar, and kosher salt. Stir these tasty ingredients around until you have a nice even distribution, then place a tightly sealed lid over the top of the cooking pot. Once the lid is secure, proceed to shake the ingredients steadily right through the popping process, and until the popcorn popping has slowed to once every two to three seconds. At this point remove the hot pot from the burner, and continue to shake the popcorn inside until the pot cools, as you don't want the sugar to burn. Once the popcorn is cool, you can then pour it into a large serving bowl. If your hot kettle corn has clumped together, then simply stir it around in the bowl to loosen it up.
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Microwave Kettle Corn

Ingredients:
1/2 Cup Of Unpopped Popcorn Kernels
1 Teaspoon Of Crisco Pure Vegetable Oil
1/2 Teaspoon Of Kosher Salt
1/4 Cup Of White Granulated Sugar

Information:
Serving Size 5
199 Calories Per Serving
4 Grams Of Fat

Preparation Instructions:
Many thanks to Sarah from Los Angeles California, who was nice enough to email our staff this microwave kettle corn recipe. To get the process rolling, first you will want to take out a small bowl, and then rapidly stir together the Crisco pure vegetable oil and unpopped popcorn kernels. Next take out a brown paper lunch sack, and then pour the oiled popcorn kernels into it. Moving along, next sprinkle the kosher salt into the sack. Once those steps are done, fold the top of the sack over a couple of times to seal it tightly. You are ready to begin the cooking process, so place the brown paper sack into the microwave, set the heat to high, and let the popcorn cook for roughly three full minutes, or until the popcorn has slowed to a pop ratio of once every two seconds. At that point you will want to remove the sack from the microwave. Open up the sack while your popcorn is still extremely hot, and sprinkle in all of the white granulated sugar. You will then want to reseal the sack, and then vigorously shake the popcorn so that it's evenly coated in the sugar. The trick is to add the granulated sugar to the hot popcorn quick enough so that it has a chance to slightly melt and caramelize. Once the sugar coating has solidified, pour the kettle corn into a serving bowl, then stir it to break up any popcorn clumps. We hope that you enjoyed this recipe.
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Homemade Kettle Corn

Ingredients:
1/2 Cup Of Unpopped Popcorn Kernels
1/4 Cup Of Pure Wesson Vegetable Oil
1/4 Cup Of C&H White Cane Baking Sugar
1 Pinch Of Granulated Table Salt

Information:
Serving Size 5
210 Calories Per Serving
12 Grams Of Fat

Preparation Instructions:
I would like to thank John from New York City for sending us this homemade kettle corn recipe for publishing. To begin the creation process, you will first need to take out a medium size pot, and then place it on a burner. Next add your pure Wesson vegetable oil into the pot, and heat it over medium heat. While your vegetable oil is heating, stir into it the white cane sugar and unpopped popcorn kernels. Moving along, next you will want to place a lid over the cooking pot, and then continuously shake the vessel to keep the sugar from getting burned. At the point that your popcorn only pops every three seconds, you will then want to remove the pot from the burner, while continuing to shake it for at least another few minutes, just to make sure the popcorn doesn't burn. Once all of the popping has completely stopped, you can then pour the homemade kettle corn into a large snack bowl. While the popcorn cools, fluff it occasionally just to keep it from clumping at all. As an optional garnish, you can sprinkle the table salt evenly over the top of the popcorn. That wraps up this tasty recipe, we hope that you enjoyed it.
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