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Sweet popcorns

(Copied from some forum ages ago)

what your aiming at is kettle corn which is a big thing here in ND it is i think german or norweign.... i watch and saw how it was made at some of the fairs they start with a good grade of [popcorn and start to pop in the normal way as it pop and nears finishing they stir in the salt and sugar ...it is not over bearing with sugar...now i make it by doing my regular thing on the stove with shaking the corn and oil and then ii adda 1/4 cup of sugar and 1/4 cup melted butter and it is near finished....i had to experiment with a certain pan and that is the one i use each time ...i shake the h...out of it on the burner after i add the sugar and keep it poping ...maybe this will help....but it is kettle corn...oh yeah the pan i use is cast iron...i had for 20 yrs and was hand down from ny gran...

My son makes fantastic popcorn. First pop it as usual either in a pan or in a pop corn maker. Then melt some butter, golden syrup and sugar in a pan. Add this mixture to the popcorn and coat well. Then bake in the oven for approx 5 / 10 mins. Its great!

  • First you cook your popcorn as usual, but without the salt (we use to do it in a lidded pan, like Mummza explained, with a little bit of oil, but I prefer butter);
  • Then, in another pan, you make the sauce: the most commom one is to make a sort of thin caramel, melting sugar in a little bit of water. Some people put some chocolate in it as well. You can do it any flavour you want, as long as it is a little bit sticky once the popcorn gets dry.
  • Finally, you get your popcorn in a big bowl, drop in a little bit of the sauce in thin lines and mix it carefully with a spoon (it makes it easier to use a big wooden one). Then you keep on adding the sauce little by little, until you get it as sweet as you like it.
  • You don't have to wait until it gets dry, just be careful not to get burned (I say it 'cause usually it's really hard to wait ).

The hardest part is getting the caramel & the popcorn at the right stage at the same time... but you can do the popcorn first... just dont wash up the saucepan you cooked it in as this makes the best mixing bowl when the caramel is ready.

What I normally do is start the sugar & water boiling, then cook the popcorn, tip the popcorn out into a bowl to stop the cooking... when the caramel is a light golden colour, I cut the soft butter (not cold from the friedge) into small bits, tip it into the caramel, then tip the popcorn back into the still warm saucepan you cooked it in, quickly pour in the caramel, stir, tip everything out onto a baking tray, then into the fridge or freezer to cool it quickly.