Homemade Kettle Corn (Popcorn Seasoning) Recipe - The Cookie Rookie® (2024)

FAQs

What gives kettle corn its flavor? ›

Kettle corn is a variety of corn that was initially made in the kettle – people would oil a large iron kettle and cook the corn. Once the popcorn has popped, it is tossed with a sugar and salt mixture to give it a savory taste and distinct texture.

If you use oil for popping your popcorn, the seasoning will stick to it easily. However, to get flavor and stick to air-popped popcorn without fat, you can mist your popped popcorn with a bit of water or some other liquid. Sprinkle your popcorn as you move it to the bowl with a little liquid spray bottle.

You add seasoning after popping the popcorn. However, keep in mind to always add your seasoning while the popcorn is still hot. That way, moisture residue from popping steam will help your seasoning stick to the popcorn.

If you're seasoning microwave popcorn give it a light spritz of olive oil cooking spray before tossing in the seasoning.

While both varieties of popcorn have similar nutritious benefits, sugar added to kettle popcorn is more likely to cause you to gain weight (due to its higher calorie count and addictive nature). However, there is no reason to worry if you consume kettle popcorn every now and then.

Kettle corn is a sweet variety of popcorn that is typically mixed or seasoned with a light-colored refined sugar, salt, and oil. It was traditionally made in cast iron kettles, hence the name, but in modern times other types of pots and pans are used.

However, it is important to check the packaging as prepared bags often contain extra butter or sugar. Instead, people can look for packets of popcorn with light, unsalted butter or fewer calories. People with diabetes should avoid kettle corn varieties, as the extra sweetness comes with additional sugar.

The secret is to pop it in coconut oil and add Flavacol. Flavacol is a flavored salt that theaters use when popping the popcorn. You can buy Flavacol on Amazon.

It's a personal preference—and there are certainly people who eat both and wouldn't even notice the difference.” AMC, Regal, and Marcus theaters use coconut oil, while Cinemark opts for canola, and other regional chains use a blend.

Flavacol popcorn season salt is a very fine salt that easily sticks to the popcorn, whereas regular granulated salt tend to fall off.

What is the 3 second rule for popcorn? ›

**A good rule of thumb is to wait until there are at least 3 seconds between pops, so as not to burn the popcorn. I also like to give the pan a shake ever 15 seconds or so, in order to let the kernels fall to the bottom and the popped popcorn rise to the top, which also helps prevent burning.

Known in the popcorn industry as "old maids," these kernels fail to pop because they do not have enough moisture to create enough steam for an explosion.

There are a few possible explanations why unpopped popcorn kernels are referred to as “old maids.” It might be because unpopped kernels don't contain enough moisture to create a burst. Also, as the unpopped kernel fails to pop, the parallel is made with an old maid who remains unmarried beyond the usual age.

I found a great new way on my own, by using aerosol/avocado oil spray. I lightly spray the popcorn, mix it up and distribute the oil...then add the seasoning, mix again, and it's perfect!!

Here are some ideas:Add your favorite seasonings, such as salt, garlic powder, chili powder, or cumin. Sprinkle on some nutritional yeast for a cheesy flavor. Melt some butter or coconut oil and drizzle it over the popcorn. Mix in some dried herbs, like rosemary or thyme.

Topping: Sprinkle 2-4 tbsp. over 4 quarts of freshy popped popcorn. Shake well and enjoy!