Learn how to make sugar free kettle corn using this recipe (2024)

FAQs

How do you keep sugar from burning in kettle corn? ›

Heat: Keep your stove around medium/ medium-high heat. If you go too high, the sugar will burn and the popcorn will be chewy from popping too fast. Act fast. Get the kettle corn out of the hot pot as fast as you can, right when you hear the popping slow to 1- 2 seconds.

Kettle corn is a sweet variety of popcorn that is typically mixed or seasoned with a light-colored refined sugar, salt, and oil.

It is believed that 18th century farmers created the recipe in their cast iron pots (coated with pork fat) over an open fire. They often added sugar, honey, or molasses to sweeten it, creating the sweet kettle corn taste we love today.

Weight Watchers Friendly Snacks: Popcorners Kettle Corn

One package is just 130 calories and 3 Weight Watchers points. Kettle Corn Popconers have the perfect balance of sweet and salty if you like that combo. And even with a bit of sweetness, one portion is still only 3 grams of sugar.

Use a heavy-bottomed pan: A heavy-bottomed pan distributes heat more evenly, reducing the risk of hot spots that can cause sugar to burn. This type of pan also helps to prevent scorching by providing better heat control. 2. Cook on low to medium heat: Start with low to medium heat and gradually increase it if needed.

Sugar is a non-volatile solute. Adding sugar to water will raise the boiling point and decrease the freezing point of water. The boiling point of liquid is influenced by the pressure. If the external pressure is less than one atmosphere, the boiling point of the liquid is lower than the standard boiling point.

Classic popcorn is mostly popped with oil and butter, while kettle popcorn is traditionally air-popped in an iron kettle. Regular popcorn is considered a healthy snack. While kettle popcorn has similar health benefits, you should watch the sugar.

The good news is that lifestyle changes, medicines, and a healthy diet can all help lower cholesterol levels and minimize the risk of major medical issues. The sixteen best cholesterol-lowering snack brands include: Pop Corners Kettle Corn Popped Corn Snack. Simply 7 Sea Salt Quinoa Chips.

One of the reasons people enjoy kettle corn so much is its sweet flavor. The addition of sugar makes kettle popcorn very addictive, so it's no surprise that you can't stop eating it until you've finished the entire bowl.

Why is kettle corn so addictive? ›

Kettle corn is traditionally made in a large, iron kettle that has been oiled. The popcorn is popped before it is tossed with a little salt, and of course some sugar, to give it that addictive flavor. The oil from the iron kettle is what keeps the seasonings on the popped kernels.

It's Also High in Antioxidants

Specifically, popcorn is rich in polyphenol antioxidants. Polyphenol has been linked to improving blood circulation and regulating digestive health and may help reduce the risk of certain cancers, including prostate and breast cancer.

you can use any popcorn kernels, any kernels that are just kernels or 0 points.

If you're looking for just a taste, a 3 Musketeers or a single Hershey's Kiss are your best bets at just 1 SmartPoints value each. Can't decide between Fun Size and mini? Smaller is usually better, but you might as well go for a Nestlé's Crunch Fun Size—since, like a mini, it has 3 SmartPoints values.

In this study, we have demonstrated that boiled sugar solution does have the potential to cause higher temperatures of burn, although this is more likely due to an effect on the initial temperature of burn rather than any effect on cooling due to viscosity or emissivity.

Regardless of how you pop your popcorn, it is important that you heat the kernels evenly. If you have your heat too high and don't agitate (or shake) your pan steadily, the kernels can be too still and you can burn one side of the kernel.

In a dead porcine model, we show that boiled sugar solutions have the capacity to cause deeper burns than boiled water alone. This effect is due to a higher initial temperature of burn rather than an effect on cooling.