Time 15m Yield 3-4 serving(s) Number Of Ingredients 4 Steps:
Place the oil in the bottom of a large pot. Add in the unpopped popcorn kernels with the sugar and salt. Over a medium heat begin to pop the popcorn, constantly shaking the pot to ensure that the popcorn kernels and oil do not burn. Once the popping has slowed down remove the pot from the heat.
Time 20m Yield 5 Number Of Ingredients 3 Steps:
Heat the vegetable oil in a large pot over medium heat. Once hot, stir in the sugar and popcorn. Cover, and shake the pot constantly to keep the sugar from burning. Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped. Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps.
Time 15m Yield 3 quarts. Number Of Ingredients 5 Steps:
In a Dutch oven over medium heat, cook the popcorn, sugar and oil until oil begins to sizzle. Cover and shake for 3-4 minutes or until popcorn stops popping., Transfer to a large bowl. Drizzle with butter. Add salt; toss to coat.
Yield Makes 8 cups Number Of Ingredients 4 Steps:
Heat oil in a stovetop popcorn maker with a hand crank over medium-high heat. Add a few popcorn kernels and cover. When popcorn begins to pop, add remaining kernels; cover and stir to coat with oil. Add sugar; cover, and cook, stirring, until kernels are popped, about 2 minutes. Immediately remove from heat. Transfer popcorn to a large bowl and season with sea salt; let cool 1 minute before serving.
Time 40m Yield 10 cups Number Of Ingredients 10 Steps:
Line a baking sheet with parchment paper. Divide the sugar evenly between 6 small bowls, 2 tablespoons per bowl. Dye each bowl of sugar a different color by adding 1-2 drops of red, orange, yellow, green, blue and purple food coloring. Stir each bowl with a clean fork until the sugars are sandy in texture. Note: We recommend gel food coloring, as the colors are more stable. Only use 1-2 drops; a little goes a long way. Add 1 teaspoon of coconut oil and 2 popcorn kernels to a medium nonstick saucepan with a lid. Cover and place over medium-high heat. Once the kernels pop, reduce the heat to medium and add 2 tablespoons of popcorn kernels and 1 bowl of colored sugar. Immediately cover the pan and shake to combine. Cook, shaking the pan constantly to ensure that the sugar doesn’t burn, while the popcorn pops. Once the pops are more than 3 seconds apart, remove the pot from heat. Carefully remove the lid away from your body and pour the popcorn onto the prepared baking sheet. Evenly sprinkle ¼ teaspoon salt over the hot kettle corn. Let the popcorn cool completely, transfer to a bowl. Repeat with the remaining colors, replacing the parchment paper as needed. Combine all of the popcorn in a large bowl. Toss to distribute the colors evenly. Serve immediately, or store in an airtight container for up to 2 days. Enjoy!
Time 10m Yield 10 cups Number Of Ingredients 4 Steps:
In a large pot with a tight-fitting lid, heat the oil over medium-high heat. Add the popcorn. When the oil sizzles, sprinkle the sugar over the kernels. Cover and shake the pan until the popping slows down, about 3 minutes. Remove from the heat and toss with the salt.
Time 15m Yield 4 servings Number Of Ingredients 5 Steps:
Line a rimmed baking sheet with parchment paper. In a small bowl, mix together the salt and cinnamon. Set aside. Heat a large Dutch oven, covered, over medium-high heat for 2 to 3 minutes. Add the coconut oil and heat 30 seconds. To check if the Dutch oven is hot enough, add one or two popcorn kernels to the pan and cover with the lid. Cook until you hear the kernels pop, 1 to 2 minutes. Add the remaining kernels and the sugar, stir to combine and cover. Shake the pan vigorously to coat the kernels in the sugar and oil. Cook, shaking the pan often, until the popping has slowed to about 2 pops per second, about 2 minutes. Remove the Dutch oven from the heat and carefully uncover. Pour the mixture onto the prepared pan and sprinkle with the cinnamon salt. Be careful: the popcorn is extremely hot at this point. Allow the kettle corn to cool for 5 minutes before enjoying.
Time 1h Yield 4 Number Of Ingredients 5 Steps:
Heat the corn oil in a large pot over medium heat. Stir in the corn kernels once hot. When the first couple of kernels pop, stir in the white and brown sugars. Cover the pot with a lid, and agitate the pot in a circular motion on the stove. Allow the corn to pop, agitating constantly, until the rate has slowed down to one pop every two or three seconds. Remove the pot from the stove, and shake the pot until the popping stops. Pour into a large bowl, and allow to cool to room temperature. Break apart the large clumps of popcorn by hand, and season with salt to taste.
