MENU
 
 
 
 

  • Peppermint Kettle Corn

    1 vote
    Peppermint Kettle Corn
    Prep: 4 min Cook: 8 min Servings: 6
    by K. Garner
    39 recipes
    >
    I 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.

    Ingredients

    • 1 cup popcorn
    • 1/2 cup sugar
    • 1/2 cup vegetable oil
    • 1 tsp salt
    • 1 tsp peppermint oil
    • 1/4 rainbow sprinkles

    Directions

    1. 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.
    2. Remove from heat just before kernels stop popping.
    3. Transfer popcorn to a large bowl and immediately toss with rainbow sprinkles to coat.
    4. Sugar melts at 320 degrees and will stick to the skin, so take care when transferring and tossing the hot popcorn.
    5. Add additional salt to taste, if desired

    Similar Recipes

    Leave a review or comment