1/2 Cup Of Magic Mushroom Popcorn
3 Tablespoons Of C&H Pure Cane Sugar
2 Tablespoons Of Macadamia Nut Oil
1 Teaspoon Of Morton Iodized Salt
Serving Size 4
152 Calories Per Serving
4 Grams Of Fat
Sophia from Halifax Nova Scotia emailed me her very own Whirley Pop kettle corn recipe, which I must say was awesome when I tried it. To get started, first you will want to add the magic mushroom popcorn, pure cane sugar, macadamia nut oil, and Morton iodized salt to the Whirley Pop popcorn device. Using a medium heat setting, pop all of your kettle corn. In order not to burn the kettle corn, do be sure to be quick when you remove the device from the stove. This should be done when the popcorn popping slows to roughly one pop every second. Serve the popcorn in a large glass or wooden serving bowl. I found that the fresh homemade kettle corn tastes the best eaten hot or very warm, so that the sugar is still a little sticky. With regard to properly cleaning the Whirley Popper, simply fill it with dish soap and hot water right after you are done using it. This will prevent the grease from hardening around the inside of the device. Thanks for reading through this unique recipe, we hope that you found it both extremely delicious and helpful.