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Nutrition Facts
Serving Size 65 g
(Approx. 4 Servings)
Amount Per Serving
Calories 330 Calories From Fat 170
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 480 mg 20%
Total Carbohydrate 39 g 13%
Dietary Fiber 4 g 16%
Sugars 17 g
Protein 3 g
Vitamin A 0% • Iron 4%
Vitamin C 0% • Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Classic Kettle Corn with Roasted Walnut Oil

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Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1/3 cup(s) roasted walnut oil
6 Tbsp powdered sugar
2 Tbsp granulated sugar
1 Tsp kosher salt
1/2 cup(s) popcorn kernels
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Instructions

1
In a stove top popcorn maker over medium heat (or deep stock pot with a lid and handles) add oil and allow to get hot for about 2-3 minutes.
2
Combine both sugars and salt in a small bowl and mix to combine, set aside.
3
When oil starts to shimmer, add 1-2 individual popcorn kernels and with a wooden spoon (if your popcorn maker has the handle/stirrer, begin to turn it) stir fry the kernels until one pops.
4
Once a kernel pops, your oil is hot enough. Immediately add sugar and salt mixture as well as remaining popcorn kernels, rotating the pot and stirring rapidly to prevent burning and to thoroughly coat kernels with the sugar mixture.
5
When the popcorn kernels are popping in rapid succession, turn off the burner but continue to rotate the pot in circles on the burner to evenly distribute the heat while kernels finish popping.
6
Once popping has slowed considerably, remove and empty popcorn into a large bowl. Separate any kernels that may have stuck together. This will keep for about a week on the counter in a large Ziploc bag.

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