Seattlest: Oh Joy! Homemade Kettle Corn

crude4u

Sat, 19 Jan 2008 17:40:23 -0800

Just an update. I recently discovered rice bran oil from the California Rice Bran Oil Company. This is not a plug for them but rather for rice bran oil. It has a higher smoking temp and can stand more heat, thus better for popcorn. It also actually lowers your bad cholesterol and raises the good one. But best of all, it tastes better than any cooking oil you'll ever try. It has a very nutty flavor when used in mild foods and is completely tasteless in stronger foods where you don't want an oily after taste. This is a must try for cooks.

Velma

Sat, 17 Mar 2007 10:18:15 -0800

I recently got into the kettle corn biz because I love the stuff so much. Here's some tips that I would suggest if you're doing at home. There's a difference between using corn oil and vegetable/canola oil Corn oil somehow gives the kettle corn a little more "corny" taste. Before I bought a giant hot kettle to make the stuff, I tried doing it on a stove. It wasn't the same as the festival stuff, just OK. The reason is you need a VERY HOT heat source to BROWN the white sugar. Just using brown sugar gives it a different taste. What I would suggest if you DO try to attempt it at home is melt and brown the white sugar somehow before you put it in a popper. I've got a funny video on my website which shows how us pros make kettle corn

Julia

Mon, 05 Mar 2007 16:03:28 -0800

Using one hand to type this while eating this YUMMY popcorn with the other. Thanks for the great recipe!

Rachael

Fri, 23 Feb 2007 20:09:25 -0800

Amy--the Splenda will certainly work in terms of imparting sweetness, but I'm not sure how Splenda responds to cooking, whether it would properly caramelize or not, you would just have to try and see!

amy

Fri, 23 Feb 2007 12:00:03 -0800

Great, but does it work with Splenda?

Dave F.

Fri, 23 Feb 2007 10:38:24 -0800

I take back everything I said about the food obsession in this town the other night. This rocks.