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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (34g) Recipe makes 3 servings The following items or measurements are not included below: unpopped popcorn |
||
| Calories 225 | ||
| Calories from Fat 163 | (72%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.2g | 27% | |
| Saturated Fat 2.4g | 11% | |
| Monounsaturated Fat 5.0g | ||
| Polyunsaturated Fat 9.9g | ||
| Trans Fat 0.1g | ||
| Cholesterol 0mg | 0% | |
| Sodium 0mg | 0% | |
| Potassium 0mg | 0% | |
| Total Carbohydrate 16.7g | 5% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 16.6g | ||
| Protein 0.0g | 0% | |
From: snowpumpkin
On Jul 16, 2009
I thought there was far too much sugar and too much oil for the recipe. I don't want my kettle corn sticky. With this much sugar is was closer to carmel corn than it was kettle corn. I plan to make again but only use 1/8 cup of sugar and probably less oil as well. I plan to add the sugar after a few minutes of shaking (just before the kernals pop). Mine didn't burn, but I don't want it carmelized, either.
From: Shannon 24
On Oct 1, 2007
What a great recipe! I burnt a few of the kernels, but overall it turned out great! Next time, I will add the salt and sugar just when the first piece pops. I think it is too sludgy otherwise and that is why it burnt. I will also add more salt. Thanks for posting!
From: Chilicat
On Jan 13, 2007
The stovetop crank popper (whirypop, detonator, etc.) makes this recipe a no-brainer. I use a little less oil, but otherwise follow the recipe exactly as written. The amount of salt is just enough for me (although DH tells me I should add a little more). I do my kettle corn at medium-high heat and haven't gotten a single scorched kernel yet. This is great stuff!
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