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Sugared Popcorn (Kettle Corn)Appetizers & Beverages
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Submitted by Ms Shirley Thibodeaux
Kaplan, LA
on Sunday, December 01, 2002
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| Makes: | 3 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 20 minutes |
| Ready In: | 50 minutes |
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This old time sugar coated popcorn dish is almost a lost tradition. Try it today; Ms Shirley still makes it for her friends and family so much so that friends trade her shrimp and okra gumbo so she can in turn make this dish and her Steen's syrup popcorn balls. |
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| Ingredients |
| 3 to 4 gallons of popped popcorn |
6 - 7 cups sugar |
| 1 cup regular milk |
roasted peanuts optional |
| pecans optional |
cooking oil |
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| | | Directions | First, pop 3 to 4 gallons of popcorn. To make this if you are not using a popcorn machine, take a large soup size pot and put enough oil to coat the bottom of your pan. Doing one cup of popcorn kernels at a time, heat the oil and popcorn stirring until the popcorn starts to pop. Cover until half of the pot is done. Uncover to complete the popping process (no it will not jump out your pot) shaking the pot to prevent scorching.
When the kernels are thru popping, shake your pot so that the unpopped kernels can fall to the bottom. Pour into a large roaster being careful to remove the unpopped kernels. Repeat until you have popped the desired amount. Mix in your peanuts or pecans at this time. The cook's preferred popcorn for this is Orville Redenbacher as she thinks it creates less unpopped kernels. Any popcorn will work though.
In a heavy duty pot, combine the sugar and milk. Cook until the mixture reaches the softball stage (the mixture turns into a soft ball when dropped into in a small cup of water). Immediately pour the mixture all at one time over the popcorn and stir real well to coat all the kernels. Stir until the mixture cools down and turns to sugar on the popcorn. Serve and watch the faces light up.
The old way to save the popcorn was in the brown paper bag. If not eating the popcorn for a while, store in an airtight jar or container. |
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