Patriotic Popcorn
Servings: 16 , 1-cup servings (from 3 batches)
Ingredients
- 1 Tablespoon Canola or Vegetable Oil
- 3 to 4 Tablespoons White Sugar
- 1/8 teaspoon Gel Food Coloring approximately, Wilton or Americolor
- 1/2 Cup Popcorn Kernels
- Salt to taste
Instructions
- In a 5qt pot that has a lid, heat the oil on medium-high heat until hot.1 Tablespoon Canola or Vegetable Oil
- Add the sugar, food coloring, and popcorn kernels.3 to 4 Tablespoons White Sugar, 1/8 teaspoon Gel Food Coloring, 1/2 Cup Popcorn Kernels
- Give it a quick stir with a silicone spatula or wooden spoon and place the lid on the pot.
- Wait until the kernels start to pop and then, using hot pads, shake the pot vigorously, back and forth, until most of the kernels are popped. If you leave it on too long, the sugar will burn.
- Remove kettle corn from heat, and pour the popcorn into a large heat-proof bowl.
- Add salt while it's still hot until desired saltiness.Salt
- Wash out the pot, dry it well, and repeat the process for the other colors.
Notes
*No food coloring needed for white popcorn. Each batch makes about 5 cups of popped corn (more or less).
Recipe courtesy of Amber at Dessert Now, Dinner Later! and lightly altered/re-written from Food Pusher
store in an airtight container for 1-2 weeks
Nutrition
Serving: 1g | Calories: 32kcal | Carbohydrates: 5.5g | Protein: 0.4g | Fiber: 0.5g | Sugar: 2.8g