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Kettle Corn Two Ways


I love popcorn. It is my favorite snack. Watching TV, I frequently have a bowl. At the movies or theme parks, I have at least one or two boxes. I even have a couple of commercial machines. We're not talking little reproduction machines, but full size poppers.  For church movie night, I'll have a machine there. I think you get the hint, I am obsessed.
These two recipes will make some of the best kettle corn you have ever eaten. No burned kernels, no burned sugar, just sweet and salty goodness. The first is my version of typical kettle corn, the second is a brown sugar cinnamon treat.

Traditional Kettle Corn

Ingredients:
12 cups of popcorn
2 tablespoons butter
1/2 cup sugar
2 tablespoons Karo syrup
2 tablespoons water
Salt to taste


You can use pre-popped corn from you local store, microwave popped corn, or pop your own according to the package directions.  Salt to taste. In a small sauce pan add the butter, sugar and Karo syrup and bring to a boil over medium heat. Stir the ingredients constantly for 5 minutes. Add the popcorn to a large bowl and drizzle the melted sugar over the top. Use extreme caution. The sugar mixture is over 250 degrees and can cause serious burns. Stir the popcorn with a wooden spoon or silicon spatula and place in a preheated 350 oven. Bake for 10 minutes, then stir. Bake again for another 10 minutes, then carefully remove from the oven and stir again. Allow to cool for 10 minutes, and stir again. You should end up with a light sugar coating on all the kernels.

Brown Sugar Cinnamon Kettle Corn


Ingredients:
12 cups of popped corn
2 tablespoons butter
1/2 cup packed brown sugar
2 tablespoons Karo syrup
1 teaspoon powdered cinnamon
2 tablespoons water
Salt to taste

Follow the traditional directions using the above ingredients. This will create a richer treat with a great cinnamon taste.

Grab a bowl of either recipe, sit down, watch a movie and enjoy the perfect snack.


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