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 If you look closely, you'll see the rainbow sprinkles. This is delicious popcorn. |
Add a photoI got this recipe from my friend Elisabeth. We demonstrated it at a small gathering of food enthusiasts at a local kitchen supply store in the St. Louis area. It was a hit. This may be cooked in an automatic popper with a built-in stirrer; I have done this, and it works fine but sometimes it can make clean up a little tricky and my cuisnart popper sometimes gets "hung up" as the sugar start to stick. This is why I prefer using a Whirley-Pop. Halve the recipe for these appliances. If you have done large batches of kettle corn before in large stockpots then go ahead with the full recipe.
Ingredientes
- 1 cup popcorn
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1 tsp salt
- 1 tsp peppermint oil
- 1/4 rainbow sprinkles
Direcciones
- Combine popcorn, sugar, vegetable oil, salt, and peppermint oil in popcorn popper or in a large covered stockpot over high flame. If using a stock pot, shake occasionally over burner as the popcorn is popping to prevent burning.
- Remove from heat just before kernels stop popping.
- Transfer popcorn to a large bowl and immediately toss with rainbow sprinkles to coat.
- Sugar melts at 320 degrees and will stick to the skin, so take care when transferring and tossing the hot popcorn.
- Add additional salt to taste, if desired
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 6 servings | |
| Calories 433 | |
| Calories from Fat 267 | 62% |
| Total Fat 29.98g | 37% |
| Saturated Fat 4.07g | 16% |
| Trans Fat 4.2g | |
| Cholesterol 2mg | 1% |
| Sodium 692mg | 29% |
| Potassium 87mg | 2% |
| Total Carbs 38.63g | 10% |
| Dietary Fiber 3.9g | 13% |
| Sugars 16.86g | 11% |
| Protein 3.43g | 5% |
