1/2 Cup Of Eden Organic Yellow Kernels
1/4 Cup Of Pure Wesson Canola Oil
1/8 Cup Of Splenda No Calorie Sweetener
1/8 Teaspoon Of Morton Lite Salt
Serving Size 5
151 Calories Per Serving
15 Grams Of Fat
One of our website users named Kelly from Cherry Valley Massachusetts forwarded this delicious warm Splenda kettle corn recipe to our staff to post here on our website. The creation process is quick and painless. To get started, first you will need to take out a tall cooking kettle or regular deep pot. You would be advised not to use a cooking vessel with a poor lining, as the Splenda will stick to it and burn. Moving along, pour into the pot the Eden organic yellow kernels and pure Wesson canola oil. Stir the organic yellow popcorn kernels around in the oil using a long baking spoon, as you want the unpopped popcorn to be well greased. Next place your cooking vessel on to a burner, and then set your heat to medium high. Once you hear the canola oil begin to sizzle, pour in the Splenda no calorie sweetener, and stir it around. You will then want to place a lid over the pot. With the lid firmly in place, put on a pair of thick oven mitts, and then shake the pot while leaving the bottom of it still firmly against the burner. Continue to robustly shake the cooking pot until the popcorn slows to a popping ratio of once every two seconds. At this point remove the pot from the heat, sprinkle in the lite salt, all while continuing to shake it as it cools down. With the sticky kettle corn still warm, pour it into your favorite popcorn bowl, and eat it while it's still warm.