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9
2 tablespoons light corn syrup
1 tablespoon water
¼ teaspoon sea salt
¼ teaspoon baking soda
2 teaspoons vegetable oil
¹/
3
cup popping kernels
1. Put the butter, brown sugar, corn syrup,
water, and salt into a heavy-bottomed small
saucepan. Set over medium-high heat and
bring mixture to a boil.
2. While the caramel mixture is heating, remove
the chute from the popcorn maker and put
the kernels into the popping chamber.
Replace chute.
3. Watch the caramel mixture on the stove
closely. Using a candy thermometer, monitor
the temperature of the caramel. It should be
between 240°F and 260°F, not exceeding
260°F. Once it is boiling and turning golden
brown (about 6 to 8 minutes), it should start
to thicken slightly. Turn the popcorn maker on
to begin popping. Leave the caramel on warm
until popcorn is popped.
4. Once corn has popped, take the saucepan off
of the heat and whisk in the baking soda.
5. Once the last kernel has popped, turn the
unit off. Drizzle the caramel sauce on top of
the popped corn and mix to fully coat. Serve
immediately.
6. This popcorn recipe also makes delicious
popcorn balls. To do so, line a tray or pan with
aluminum foil. Lightly coat the foil and a one
cup measure with nonstick cooking spray. Rub
a little spray on your hands as well. Using the
oiled measuring cup, scoop out 1 cup of the
caramel corn and form into a ball. Put onto the
oiled foil. Repeat with remaining popcorn. Yield
should be about 8 to 10 popcorn balls. If not
serving immediately,
wrap in waxed paper.
Nutritional information per 1-cup serving:
Calories 89 (36% from fat) • carb. 14g • pro. 1g • fat 4g
sat. fat 2g • chol. 9mg • sod. 24mg • calc. 1mg • fiber 1g
Kettle Corn
Classic kettle corn made fresh right at home.
Makes about 10 cups
¼ cup granulated sugar
¼ cup unsalted butter, cut into small
cubes
¹/
3
cup popcorn kernels
½ teaspoon kosher or sea salt
1. Put the sugar into a heavy-bottomed saucepan
and place over medium heat. Leave the sugar
over the heat for about 10 to 15 minutes,
shaking the pan every few minutes. The sugar
should still be white and granular, but will smell
of caramel.
2. Put the butter into the saucepan a little at a
time; the butter should begin to melt instantly
once it hits the pan. Whisk in all of the butter.
The mixture should be smooth and glossy.
Leave on very low heat until ready to use.
3. Remove the chute and put the kernels into the
popping chamber. Replace chute.
4. Place a large bowl underneath the chute and
turn unit on.
5. Once the last kernel has popped, turn unit off.
Pour the sugar mixture over the popped corn
and sprinkle in the salt; mix to fully coat.
Serve immediately.
Nutritional information per 1-cup serving:
Calories 88 (48% from fat) • carb. 11g • pro. 1g • fat 5g
sat. fat 3g • chol. 12mg • sod. 118mg • calc. 1mg • fiber 1g
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