Recipe courtesy of Bob Lombardi
Kettle Corn Pops
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- Level: Easy
- Total: 1 hr 10 min
- Active: 40 min
- Yield: 20 kettle corn pops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 219
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 19 g
- Protein
- 6 g
- Cholesterol
- 3 mg
- Sodium
- 74 mg
- Level: Easy
- Total: 1 hr 10 min
- Active: 40 min
- Yield: 20 kettle corn pops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 219
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 19 g
- Protein
- 6 g
- Cholesterol
- 3 mg
- Sodium
- 74 mg
Ingredients
Directions
Special equipment:
a candy thermometer, 20 bamboo skewers and an insulated, stainless steel bowl- Place the popcorn and peanuts in an insulated stainless steel mixing bowl.
- Combine the sugar, molasses and vanilla in a 1-quart saucepan fitted with a candy thermometer. Bring to a boil and continue to boil until the mixture reaches 250 degrees F, about 10 minutes.
- Remove from the heat and stir in the butter until incorporated. Add the baking soda and stir until well incorporated.
- Pour the hot, finished mixture over the popcorn and peanuts and stir to incorporate.
- Hand form twenty 3-ounce portions of the kettle corn onto the ends of 20 bamboo skewers and let cool.
- Pour one half of the liquid nitrogen, if using, into the insulated, stainless steel bowl.
- Holding the end of one of the skewers, dip the popcorn into the liquid nitrogen and hold it there for 5 seconds before lifting it out. Repeat with the remaining skewers.
