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| Rainbow Kettle Corn |
Oh my gosh! I was going to add a new pic to my kettle corn post, and I realized I have not yet posted that recipe! Weird. It's one of the easiest things to make. It's so easy, I've made it more complicated by adding color to it.*
I believe kettle corn is yet another food I only discovered when living in a state other than California. I first had it at the Oregon State Fair, I think, and here in Iowa it's sold at any fair-type event, of which there are LOTS here. So, I see kettle corn quite a bit.
For those who've never had it, kettle corn tastes a little like that Corn Pops cereal, only fresher and more like popcorn. It's not as sugary (or buttery) as a caramel corn, just a slight sweetness along with a contrasting saltiness.
Kettle Corn
Ingredients:
- 1/2 cup popcorn kernels
- 3-4 tablespoons white sugar
- canola oil for popping
- salt to taste
In a heavy 5-quart pot, heat the oil over medium-high heat. Add the popcorn kernels and sugar. Cover and shake until the popping is just about done. Don't leave it on for too long, or the sugar will burn and taste terrible. Pour into a metal or ceramic bowl (plastic will melt) and stir/toss until cool to the touch. Sprinkle with a little salt and stir/toss; taste and repeat until you like the level of saltiness.
*If you want colored kettle corn, I suggest you purchase some food color gel. I like the Americolor brand because of its easy squeeze bottle. For each color I squeezed in one large drop of gel right after putting in the sugar. The water in the gel will make the oil spit, so it's best to put the sugar in first so it can absorb the gel. Once you start shaking, the color gets evenly distributed.
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| Americolor Food Color Gel |
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| Patriotic Kettle Corn |
You can find more sweet treat pics and links at sweet-as-sugar-cookies-sweets-for-saturday.