Ingredients with Measurements:
- 1/2 cup popcorn kernels
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup unsalted butter
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Special equipment needed:
- Large pot with lid
- Wooden spoon
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 250°F.
2. In a large pot, melt the butter over medium heat.
3. Add the popcorn kernels to the pot and stir to coat them with the melted butter.
4. Add the granulated sugar, brown sugar, ground cinnamon, and salt to the pot. Stir to combine.
5. Cover the pot with a lid and shake it gently to distribute the sugar and spices evenly.
6. Turn the heat up to medium-high and cook the popcorn, shaking the pot occasionally, until the popping slows down to 2-3 seconds between pops.
7. Remove the pot from the heat and pour the popcorn onto a baking sheet lined with parchment paper.
8. Spread the popcorn out into an even layer and let it cool for a few minutes.
9. Once the popcorn has cooled slightly, use your hands to break up any large clumps.
10. Bake the popcorn in the preheated oven for 10-15 minutes, until it is crisp and lightly browned.
11. Remove the popcorn from the oven and let it cool completely before serving.
Time:
Preparation time: 5 minutes
Cooking time: 10-15 minutes
Temperature:
Preheat oven to 250°F.
Serving size:
This recipe makes 6-8 servings.
Nutritional information:
Calories: 180
Fat: 8g
Saturated Fat: 5g
Cholesterol: 20mg
Sodium: 105mg
Carbohydrates: 27g
Fiber: 2g
Sugar: 16g
Protein: 1g
Substitutions for ingredients:
- You can use coconut oil or vegetable oil instead of butter.
- You can use honey or maple syrup instead of brown sugar.
Variations:
- Add 1/2 cup of chopped nuts, such as pecans or almonds, to the popcorn before baking.
- Add 1/4 teaspoon of cayenne pepper for a spicy kick.
- Use pumpkin pie spice instead of cinnamon for a fall twist.
Tips and tricks:
- Make sure to use a large pot with a lid to prevent the popcorn from overflowing.
- Shake the pot gently to distribute the sugar and spices evenly.
- Let the popcorn cool slightly before breaking up any large clumps.
- Store the popcorn in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the popcorn in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the popcorn, spread it out on a baking sheet and bake it in a 250°F oven for 5-10 minutes, until it is crisp and warmed through.
Presentation ideas:
Serve the cinnamon kettle corn in a large bowl or individual paper cones.
Garnishes:
Sprinkle extra cinnamon on top of the popcorn for a festive touch.
Pairings:
Serve the cinnamon kettle corn with hot apple cider or hot chocolate.
Suggested side dishes:
Serve the cinnamon kettle corn with fresh fruit or a cheese plate.
Troubleshooting advice:
- If the popcorn burns, reduce the heat and shake the pot more frequently.
- If the popcorn is too sweet, reduce the amount of sugar used.
Food safety advice:
Make sure to use fresh popcorn kernels and store the popcorn in an airtight container to prevent moisture and bacteria growth.
Food history:
Kettle corn is a popular snack that originated in the United States in the 18th century. It is traditionally made by popping corn kernels in a cast iron kettle over an open flame and then coating the popcorn with sugar and salt.
Flavor profiles:
The cinnamon kettle corn is sweet, salty, and slightly spicy.
Serving suggestions:
Serve the cinnamon kettle corn as a snack or dessert. It is perfect for movie nights, game days, or holiday parties.
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Taste: Sweet, Salty, Spicy, Cinnamon, Cinnamon-Y