Pretty sure you need a round bottom pot. Once the corn first starts to pop add brown sugar and stir hard. Very little sugar needed.
Stovetop Kettle Corn - Possible?
I tried it, but it didn't turn out too good. Is it possible to make good kettle corn on the stove? As far as I can tell, it's just like regular 'ol stovetop popcorn, but with sugar. However, introducing sugar to the mix just seems to creat a whole slew of problems. Mainly burning and tje un-popped kernels sticking to the popped ones (which holds them away from the heat, so they never get popped.)
Am I fighting a losing battle?
Am I fighting a losing battle?
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Keep it stirred. My Aunt used to make "sweet" popcorn all the time. She would add 1/4 cup of sugar to the popcorn/oil mix and crank the stir handle of the popcorn popper. Stove top, just shake the pan while popping. I made some about a month ago with fair results. Nothing burned,just not overly sweet.
Papalote
Papalote
I experimented with a couple different methods. I found that the sugar will want to burn...but the butter is even worse about burning. I turned out my best batch using this method:
Heat up the oil in the pot...give it plenty of time to warm up. While it was warming up, I put 1/4 cup sugar in a small container and measured out a couple teaspoons of that "butter flavoring" powdered popcorn seasoning along with a little salt. Once the oil was nice and hot, I added the popcorn. As soon as it started popping, I raised the lid and threw in the sugar/salt/butter seasoning.
It turned out almost perfect. I was worried about the sugar burning, and ended up taking it off the heat a little too soon. That left a lot of unpopped kernels. I think I would have been ok with leaving it on the stove a little longer, though. It just seems like it is kind of difficult to keep the popcorn from sticking to the bottom of the pan with that sugar in there. It still did better than I thought it would! Tasted almost like the real thing!
Heat up the oil in the pot...give it plenty of time to warm up. While it was warming up, I put 1/4 cup sugar in a small container and measured out a couple teaspoons of that "butter flavoring" powdered popcorn seasoning along with a little salt. Once the oil was nice and hot, I added the popcorn. As soon as it started popping, I raised the lid and threw in the sugar/salt/butter seasoning.
It turned out almost perfect. I was worried about the sugar burning, and ended up taking it off the heat a little too soon. That left a lot of unpopped kernels. I think I would have been ok with leaving it on the stove a little longer, though. It just seems like it is kind of difficult to keep the popcorn from sticking to the bottom of the pan with that sugar in there. It still did better than I thought it would! Tasted almost like the real thing!
1 - 4 of 4 Posts
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