Ingredients:
8 Cups Of Fresh Made Mushroom Popcorn
1 Teaspoon Of Fresh Ground Cinnamon Powder
3 Tablespoons Of Salted Softened Margarine
3/4 Cup Of Fine Confectioners Sugar
2 Tablespoons Of Fresh Spring Water
Information:
Serving Size 5
266 Calories Per Serving
10 Grams Of Fat
Preparation Instructions:
Many thanks to Marilyn for sending in this cinnamon sugar kettle corn recipe. To begin the cooking process, first you will want to pop roughly eight cups of fresh homemade popcorn. Microwave popcorn will work great for this recipe as well. While your popcorn is popping, take out a shallow saucepan, and pour into it the fresh ground cinnamon powder, salted softened margarine, fine confectioners sugar, and fresh spring water. Stir these ingredients together over medium low heat, until the mixture is nice and even. Add in more margarine if you notice the sugar isn't melting well. Once the sugary cinnamon mixture is nice and creamy, remove it from the burner. Next pour the popcorn into a large sealable plastic container. Moving along, next evenly sprinkle all of the cinnamon sugar mixture on to the fresh popcorn. Finally you will want to place a lid over the container, and then vigorously shake the ingredients together. The trick to this recipe is in evenly dispersing the sugary coating. If you rush this step, then you will end up with huge clumps of finished kettle corn. Once you have completed all of the aforementioned steps, let the popcorn cool for about five minutes, so that the sugar can harden. Cheers, that concludes this kettle corn recipe.
