Homemade Kettle-Style Popcorn

Reminiscent of Indiana popcorn churned in big kettles with a yummy sugar coating, this oven-baked treat has a similar sweet/salty taste and crunch.

Homemade Kettle-Style Popcorn Enlarge Image
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4 users rated this recipe an average rating of 3.0
Yields:
16 cups
Prep:
20 mins
Bake:
30 mins 300°F
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Homemade Kettle-Style Popcorn

Ingredients
16
cups popped popcorn (about 2/3 cup unpopped)
1/4
cup light-color corn syrup
1/4
cup butter
1/4
teaspoon salt

Directions

  1. Preheat oven to 300 degrees F. Remove all unpopped kernels from the popped corn. Place popcorn in a large roasting pan. In a small saucepan combine corn syrup and butter; cook and stir until butter is melted. Pour corn syrup mixture over popcorn mixture; stir gently to coat. Sprinkle lightly with salt; toss gently to coat.
  2. Bake for 30 minutes, stirring every 10 minutes. Cool mixture in the roasting pan. Break up any clusters before serving. Store leftovers in a tightly covered container at room temperature for up to 1 week.

Nutrition Facts

(Homemade Kettle-Style Popcorn)
    Per serving:
  • 64 kcal cal.,
  • 3 g fat
  • (2 g sat. fat,
  • 1 g monounsatured fat),
  • 8 mg chol.,
  • 59 mg sodium,
  • 8 g carb.,
  • 1 g fiber,
  • 1 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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