Pop quiz for the hivemind

March 29, 2008 9:49 PM

How can I make Kernels popcorn at home?

I'm a big fan of Kernels, a Canadian popcorn chain with stores in most of the major malls. Is there anyway I can make this stuff (especially the air caramel and creamy caramel flavors) at home? I've read questions about how to make salty buttery popcorn, but what's the secret for sweet popcorn?

posted by reformedjerk to food & drink (6 comments total)

I've never had Kernels, but if it's salty-sweet popcorn you're after, we call it "Kettle Corn" in the states and the secret is: sugar! If you google that you should find a billion recipes, depending on what corn-popping method you use.
posted by bizwank at 10:14 PM on March 29, 2008

I found these recipies with a little goggling. Sounds like you pop the popcorn first, then add caramel.
posted by delmoi at 10:14 PM on March 29, 2008

sometimes I just sprinkle a bit of sugar over my already-buttered popcorn. Deeeeeeeelicious! Not exactly what you're looking for, but I'm sure you'd like it.
posted by sunshinesky at 7:25 AM on March 30, 2008

Could I just add that you need to prepare, take your time and think right around caramel. It is boiling hot, dense enough to carry a lot of heat, and sticky, an outstanding combination for serious burns.
posted by mojohand at 7:28 AM on March 30, 2008

i'm with sunshinesky - just add sugar... except that i add the sugar to the popping oil.

- sweet popcorn recipe -

it's not quite caramel corn, but sure does get close enough when i'm having that sweet/salty craving and it's a heck of a lot easier than making the real thing.

also, i haven't done it yet, but i imagine substituting brown sugar would give a more caramel-y flavor.
posted by andshewas at 8:01 AM on March 30, 2008

I use a stir-crazy popcorn maker which has a teflon lined hot plate covered by a plastic dome. Add a few tablespoonfulls of sugar to the hot oil, toss on the kernals when hot, add some salt if you like, and let it pop away.

Try this in an ordinary pot on the stove and get used to sitting with a blackened-sugar mess soaking away on your stove for the next week. The teflon really helps keep the melting sugar from sticking to anything but the popcorn.

In the US we call this Kettle Corn.
posted by johngalt at 10:37 PM on March 30, 2008