tag:blogger.com,1999:blog-302095897286036573.post6520544303737487987..comments2024-03-12T00:38:01.057-07:00Comments on The Royal Cook: Kettle CornSusanhttp://www.blogger.com/profile/08106368323676492808noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-302095897286036573.post-54659503040245369582011-09-01T09:48:16.302-07:002011-09-01T09:48:16.302-07:00Thanks Schteveo! I will have to try it that way n...Thanks Schteveo! I will have to try it that way next time. :)Susanhttps://www.blogger.com/profile/08106368323676492808noreply@blogger.comtag:blogger.com,1999:blog-302095897286036573.post-46064257394245415152011-08-30T19:29:48.530-07:002011-08-30T19:29:48.530-07:00Oddly, for the second time tonight while food blog...Oddly, for the second time tonight while food blog surfing, I find this same recipe. I can help make this better, because I own a kettle korn concession!<br /><br />Your measurements are good, but try this.<br /><br />Get your oil hot, until it's 'roiling', so it when it looks like it's stirring itself.<br /><br />Add the sugar and swirl the pot. Now the suger will initially crystalize. Keep swirling. After about 15 seconds the sugar will become a syrup. Add the popcorn quickly, place on the pot lid, keep moving it, just like you would any popcorn.<br /><br />Cook it like any other popcorn, pull it just before it stops popping. Pour it in a bowl and salt it.<br /><br />BE CAREFUL. The sugar is still very sticky and hot.<br /><br />This way of cooking it will give you the type kk you get at street fairs and such. It will make a difference in your kettle korn pleasure.<br /><br />Good Luck.Schteveohttps://www.blogger.com/profile/09858448206004352619noreply@blogger.com