By Deborah Vogts
Kettle Corn
Ingredients
3 Tbs. Coconut Popcorn Oil, butter flavored
3 Tbs. brown sugar
2 Tbs. granulated sugar
3/4 tsp. Flavacol Popcorn Salt, more or less, to taste
1/2 cup Amish Popcorn (blue or purple)
Instructions
To make this recipe you’ll need a Whirly Pop popcorn pan. Have a large serving bowl ready to place popcorn in when it is done cooking.
In a small bowl, combine the brown and granulated sugars, popcorn salt and popcorn kernels.
Add butter-flavored coconut oil to the popcorn kettle. Heat Whirly Pop on medium-high flame and add three kernels to test for the right temperature. When the kernels pop, add the sugar and popcorn mixture to the pan.
Close the lid and start turning the handle until kernels are nearly done popping. (I like to keep cooking for a few seconds without hearing any popping. This cooking process may take up to 6-8 minutes.)
Transfer popcorn to a large serving bowl. Serves 2-4.
See the recipe online for process pictures and more details here: https://countryatheartrecipes.com/2015/04/kettle-corn/
No Whirly Pop popcorn pan? You can make this kettle corn recipe in a 12-15" cast iron skillet with a lid, but you'll have to move (shake) the skillet with the handle back and forth once the corn starts popping.
