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Kettle Corn with Wheat Germ


Notes

Use a heavy-bottomed 4-quart saucepan with fitting lid (do not use a nonstick pot or Dutch oven).

Due to the retention of heat in the pot, you must transfer the popcorn immediately; otherwise, the popcorn will caramelize and burn.

Ingredients

  • ¼ Cup vegetable oil
  • ½ Cup popcorn kernels, plus 3 kernels
  • ¼ Teaspoon salt
  • ¼ Cup sugar
  • 3 Tablespoons wheat germ, such as Kretschmer Honey Crunch

Directions

Place the oil and 3 popcorn kernels in an uncovered 4-quart saucepan over medium-high heat. Once the kernels pop, add the remaining ½ cup kernels, salt, and sugar. Give the pot a good quick shake, then cover with the lid.

As the popcorn starts to pop, pick up the pot and give it a quick shake every few seconds until the popcorn is halfway popped, about 2 minutes. With caution, carefully lift the lid just enough to pour in the wheat germ. Immediately close the lid and shake the pot to evenly distribute the wheat germ. Continue to pop until the popping slows down, 1 to 2 more minutes. Immediately remove from the heat and pour into a large serving bowl.

Nutritional Facts

Servings12

Calories Per Serving92

Folate equivalent (total)0.1µgN/A


Is Kettle Corn Gluten Free. Safe Brands and Recipes

Is kettle corn gluten free? I simply love pop corn, or kettle corn, I can’t eat enough of it, and when I found out I had Celiac, this was a major issue for me. In this post we want to give you all the info needed on kettle corn and if it’s safe for people who don’t eat gluten.

Is it sweet? Is it salty? Kettle corn is a kind of popcorn that has a unique taste. It is made of sugar and salt, and that gives it a caramel coating.

What sets it apart from other types of popcorn is not just the sweet-and-salty taste but the traditional method of preparing it using a cast-iron kettle.

It’s a sweet snack that everyone loves. It is a simple popcorn recipe with just a few ingredients. But does it contain gluten?

For anyone with an allergy to gluten or celiac disease, every food item needs to be scanned for gluten content, including kettle corn.

The ingredients used for making kettle corn do not contain gluten. So, we can conclude that it is gluten free.

But there are many flavors of kettle corn with additives that might contain traces of gluten. Of course, there’s always the possibility of cross-contamination, too.


My favorite kettle corn recipes:

  • The ultimate classic: I just couldn&rsquot pass up sharing this since it makes up the base of the other varieties. When I&rsquom feeling like keeping the flavors safe, I stick with this recipe.
  • Sweet and salty Cajun: This one has a touch of sweetness and then a pop of Cajun flavor that just makes the whole experience phenomenal.
  • Sweet chili lime: Yeah, this one has some heat, but it&rsquos mediated with a hint of sweetness. The lime also adds a bit of tartness that&rsquos oh so welcome!

These are three of my favorites, but as you make these, you&rsquoll surely be inspired to create some of your own favorite flavors. Don&rsquot be scared to add in your own favorite spices &ndash hey, even a pumpkin spice-inspired variety would be bangin&rsquo!

Be inspired and as always: enjoy!


43907 state fair kettle corn Recipes

State Fair Winner Caramel Pecan Rolls !

State Fair Winner Caramel Pecan Rolls !

Pumpkin Spice And Chocolate Caramel Corn

Pumpkin Spice And Chocolate Caramel Corn

Black Pepper Kettle Corn

Black Pepper Kettle Corn

(Iowa State Fair) Sweet Dough Caramel Cinnamon Rolls

(Iowa State Fair) Sweet Dough Caramel Cinnamon Rolls

Corned Beef And Cabbage Rolls

Corned Beef And Cabbage Rolls

Corn And Chile Corn Bread

Corn And Chile Corn Bread

Corned Beef and Cabbage (Food Network Kitchens)

Corned Beef and Cabbage (Food Network Kitchens)

Corn And Bacon Casserole

The how-to

It’s actually much easier than popcorn – no oil is required and you don’t need to cover the pot. I used a regular heavy saucepan on medium-high heat. Let the pan get quite hot, just before smoking – enough that a drop of water sizzles and quickly evaporates. Toss in the grains no more than a single layer with room. Shake the pan so they don’t burn, and toast away. Some sizzle and crack and that’s all, some actually split and poof. I took each of mine off the heat when they stopped crackling, before they got too dark to avoid the bitterness of over-toasting. None of them took more than two minutes.

What I love about this is that whole grains are all too often dismissed because of long cooking times and heavier texture – popping makes mincemeat out of both of those excuses.


Kettle Corn

I have been making this for years now, and my family prefers it over a nearby amusement park that sells it!

Ingredients

  • ⅓ cups Corn Oil
  • ½ cups White Sugar
  • ½ cups Popcorn Kernels
  • 1 teaspoon Salt

Preparation

In a heavy pot with a fitted lid, pour corn oil on the bottom and sprinkle two kernels in the oil. Turn heat onto medium high. Put a lid on top and wait for the two kernels to pop. After they have popped, sprinkle suger evenly over the oil, and popcorn kernels over the sugar. Replace the lid and gently shake the pot while kernels begin popping. Keep shaking until popping slows down to 1-2 seconds between pops. Remove from heat and spread kettle corn out onto a cookie sheet. Sprinkle with salt to taste. Careful!! It’s hot and it will stick to you! Ouch! Let cool and then enjoy!


County Fair Kettle Corn

We wanted to debut Anson Mills’ exceptional heirloom popping corn with a stunning recipe—something a little sweet and a touch buttery. Caramel corn is fun, but rather too lacquered for our delicate flint. We savor a fine popcorn ball as much as any girl, but miss the pleasures of “stab, grab, and toss,” or the repetitive hand-to-mouth motions demanded by popped kernels in a bowl.

Kettle corn! With its buttery undercoat and sugar-crisp glaze, kettle corn is one class act—its high-jinks carny name notwithstanding. At the fair, amid clouds of steam and crazy-rich aromas, we’ve seen brave guys with giant paddles move dancing corn around and around in a metal box. We’ve eaten the popped kernels straight from the hopper—slightly salty, not too sweet, crisp, and tailored: perfect! We had no clue whatsoever how to make it ourselves at home.

We started with butter—clarified butter, so it wouldn’t burn—and a touch of high-octane grapeseed oil for company. The beauty of popping corn in butter rather than dousing butter post-pop is undeniable. The butter envelopes the kernels and manages to get itself under their skins. Getting the sugar right was another story. And we erred in the weight department— not the weight of sugar, but the weight of the pot, er, kettle. We were going for broke with a heavy-handed Le Creuset Dutch oven, trying to emulate the guys with the paddles at the fair. But forget trying to shake up a Le Creuset to keep the kernels moving. Too heavy! The gathering storm of heat driven by the kettle’s cast-iron core was also turning the sugar to caramel despite our best efforts—and we had an alarmingly high number of unpopped kernels, to boot.

At that point a fresh, new crisis intervened, and we turned this recipe over to Dawn Yanagihara, site genie and fellow popcorn fanatic. Dawn tweaked the recipe to within an inch of its life. It got a lighter kettle (an All-Clad Dutch oven), a splatter screen, a mad dash around the kettle pursued by a wooden spoon, and a shake-a-shake hula action for even coating and popping. The recipe also got its sugar at just the right time— about 15 seconds in—and plenty of on-the-spot vigilance.

The results: a crisp, separate-kernel sugar glaze, buttery-rich flavor, and a compulsive movement of your hand back and forth to the bowl.

To read about our quirky childhood popcorn traditions, click here.


Kettle Corn

You don't need a massive fair-style kettle to concoct this tasty recipe. As long as you have a stock pot with a tight-fitting lid, homemade kettle corn can be yours in a matter of minutes!

Ingredients

  • ¼ cup clarified butter or ghee
  • 6 tablespoons granulated sugar
  • ½ teaspoon salt
  • ½ cup popcorn kernels

Preparation

Add clarified butter or ghee to a broad stock pot with a tight-fitting lid. Place on the stove over medium heat and add the sugar and salt. Carefully stir with a wooden spoon until the sugar begins to liquefy and just starts to turn a light golden color. Add the popcorn and stir to coat evenly.

Cover the stock pot with the lid and slide the pot vigorously back and forth by its handle, holding the lid firmly in place. The corn will begin to pop continue shaking the pan until the popping has subsided.

Turn off the heat and let sit covered for 20 seconds to allow any last kernels to pop. Turn kettle corn out onto a lined baking sheet and spread into an even layer to allow it to cool and crisp. Gently toss when cool to break up any clumps.

Cooled kettle corn can be stored in an airtight container for up to 7 days.


Moonshine Recipes

1 jar 20oz. of wheat germ this can be found by the oatmeal in most grocery
stores
2oz. of an acid blend witch has citric acid, malic acid and another this can
be found in any liqour stores that sell home brewing stuff
5 lbs sugar the cheep stuff works just as good as the name brand
and 5 gallons of water
1oz of bear yeast

All you need to do is steep in water at 180 degrees all of the ingredients except for the yeast for about 30 min while that is steeping put the packet of yeast in a glass of room temperature water as instructed on the packet of yeast after the mix cools filter it into a 6 1/2 gallon glass jar to remove the wheat germ and add the yeast the mix must be no hotter than 80 degrees F and no cooler than 65 F degrees or the yeast will die. Check the yeast package for proper temperature. Place a bubbler in the top of the jar when it stops bubbling the mix is ready to distill or is a very good wine that taste like pears. This is the easiest recipe I have found. It's a moon-shiners dream.


Kettle Corn

Over a medium-high flame, heat the corn oil in the bottom of a heavy 3-quart saucepan. Sprinkle in 2 or 3 popcorn kernels. When the kernels pop add the sugar, and then the remaining popcorn. Cover with a good lid. Shake the pan over the heat while the popcorn pops. When the popping stops, remove the pan from the heat. Immediately pour the hot popcorn into a bowl. Try to remove any oldmaids with a spoon or fork. The popcorn will be hot and sticky so be very careful not to burn yourself. The popcorn should be lightly coated with a beautiful amber caramel. Salt the kettle corn to taste and serve to thankful recipients. Makes a large bowlful. Tastes best late at night while watching a scary movie with friends and family.

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NUTRITION INFO (2 CUPS POPPED)

Calories: 150, Fat: 8g, Carbohydrates: 19g, Fiber: 2.5g, Sugar: 6g, Added Sugar: 6g, Protein: 2g
**Added sugars are from maple syrup, a natural sugar.

This recipe is gluten-free and vegan! If you’re looking for a lower sugar option, try it out with a sugar-free syrup!