Full disclosure: I have never tried to make my own actual kettle corn before. I have let the people at the market with the huge copper kettles do it. I have made my own popcorn, buttered it, and then sprinkled it with blends of salt or sugar or other flavors like cinnamon or garlic. But I've never actually made the real deal in my kitchen. Until now.
Probably the most important part (besides constant attention) of making kettle corn is the pot. You need a big pot that has a top,with a thicker bottom that heats evenly. With adding sugar into the hot oil, you can easily end up with a burned mess if the pot isn't right, and that's not yummy at all.
Before you start, get a large paper grocery bag, or a very large bowl ready to mix it once it's popped.
The flavors of the meat spice run are exotic, but not overwhelming. My kids dug in to this kettle corn and never turned back. We had annihilated the whole bag before my husband got home, but I'm sure he would have loved it too. It's addictive stuff! The spices really shine though, and the salty-sweetness of traditional kettle corn is there as well!
I've been having a ton of fun with the meat spice in the kitchen the past couple of weeks. It made a great veggie dish when I pan-fried some green beans in olive oil and meat spice and sprinkled them with a little salt. I think it would work well with other veggies too, like broccoli or cauliflower, and since the kettlecorn worked out so well, I'm looking forward to trying it in sweet veggie tactics like glazed carrots or winter squash! I also added it into my creamy beefy veggie stuff with fantastic results. The most recent thing I used it in was a impromptu spinach cheese pie, as an accent flavor. It's very versatile, and while it is delicious on meats, it has so many more potential applications in meals! Go ahead and blow up that imaginary box!
Thanks again to the wonderful people at Curry's for sending me their spice blends to play with and enjoy!
Spiced Kettle Corn
2 T. oil
2 T. butter
3 T. sugar
1/2 c. popcorn kernels
salt
1/2 - 1 t. Curry's Meat Spice Rub
Get a large paper bag or bowl ready to the side. Heat the oil in a large, thick-bottomed pot over medium heat. Add the butter, and give it a quick swirl. Add the popcorn and the sugar, mix quickly, and then cover the pot with a lid. Shake the pop constantly over the heat until the popping slows down. Pour the popcorn into the bag (Hot!), add salt and spice mix to taste, and then shake to combine.
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