Comments on: Let’s Get Old Fashioned: Homemade Kettle Corn Recipe

By: Bharathi

Bharathi — Wed, 20 Jan 2010 22:46:49 +0000

Thanks for the recipe.. I want to try it. I’m also a fellow San Diegan.

For those who dont have ghee, it is easy to make ghee from the butter. Just google for the ghee recipe. My way of making is:
I put a pound block butter in a heavy bottom pan, and simmer it for about 20 min watching closely, stirring once in a while. (if you dont watch closely, it might overflow). The butter boils and clarifies to ghee, and brown particles settles down in the bottom of the pan. The texture of ghee looks like the golden color oil. You strain the liquid from the solids in the bottom to a clean container.

By: Savory Samplings « Rocky Coast Ramblings

Savory Samplings « Rocky Coast Ramblings — Sat, 02 Jan 2010 22:28:14 +0000

[...] My Salt – Homemade Kettle Corn; Sweet Skillet Corn Bread w/ Bacon and Fresh Cut [...]

By: Lisa

Lisa — Sun, 20 Dec 2009 06:21:49 +0000

First time: made it w/coconut oil (no ghee available at the time) and raw sugar. Turned out really good.

Second time: made it w/grapeseed oil (again, using what was available) and brown sugar. BUT, I also topped it w/melted butter before eating. It was really good as well.

thanks again for this recipe and hope to try it w/the ghee one day.

By: Jeff

Jeff — Tue, 08 Dec 2009 14:56:59 +0000

Thank you for making a post helping save popcorn. I love popcorn and the microwave stuff makes me cry. All preservatives and nasty fake butter. My favorite way is the wok and shaking violently method.

Oh yeah good idea on the ghee…(insert homer drool here)….

p.s. bba updates???? hehehehe don’t worry we have been slacking too.

By: Nicole

Nicole — Fri, 04 Dec 2009 22:41:39 +0000

Lisa: The trick is to monitor the heat, shake the pan repeatedly, lifting it up from the heat every once in a while, and taking it off the heat as soon as the popping slows. You have to dump it into a bowl immediately, or it will start to burn in the hot pan. It really does work!

ch: Yes, the title was definitely inspired by Frightened Rabbit. Great song, great album!

Mama JJ: Yes, I’ve made this exact recipe using coconut oil a few times. It works great and tastes great, too! I just like the flavor of the ghee a bit better

By: Mama JJ

Mama JJ — Fri, 04 Dec 2009 21:51:56 +0000

Have you tried using coconut oil? It also has a high smoke-point and works very well for popcorn. The popcorn stays crisp for a longer period of time, too.

By: ch

ch — Fri, 04 Dec 2009 18:50:13 +0000

is the title inspired by the frightened rabbit song? if so, awesome. if not, listen to it!

By: Lisa

Lisa — Fri, 04 Dec 2009 05:02:05 +0000

I LOVE kettle corn and always wondered how the heck to make it so the butter and sugar wouldn’t burn. I will give this a try for sure, as I already do my popcorn on the stove (microwave popcorn is just wrong). I learned about ghee in school (IIN) but have yet to try it. Now I have the perfect motivation. Thanks!

By: Melinda

Melinda — Thu, 03 Dec 2009 21:22:13 +0000

I just bought some kernels and been looking for a way to use them – this sounds perfect. Do you have a brand of ghee you recommend though? I’ve never used it before.

By: Lisa

Lisa — Wed, 02 Dec 2009 20:55:18 +0000

I don’t know how you do it because every time i try to add sugar to my popcorn while it is still in the pan it burns.