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GREAT Popcorn   I'm spoiled now. Love the popcorn, the varied mix of mushroom and butterfly is great. Holds spices well, and is tasty.   Reviewed by:  Sharon from Olympia, WA. on 4/18/2012
Kettle Corn Kernels   I am a little bias, for I love Mushroom Popcorn. I bought the Kettle corn kernels because of the great sale price. This corn is good, and makes pretty good kettle corn. It has a few more old maids left over than just the straight mushroom kernels, but far fewer than microwave bag popcorn. This has a good taste, and pops up full and firm.   Reviewed by:  Joe Mitchell from Port Saint Joe, FL. on 6/18/2011
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With a few ingredients and the right tools, you can get your Kettle Corn "fix" any time of the day or night.

The Right Ingredients:

1. Popcorn Kernels (almost any variety can be used)
2. Coconut Oil
3. Kettle Corn Mix Redi-Glaze

The Right Equipment:

A Popcorn Popper with a stirring arm - eg

• Stainless Steel Popcorn Popper
• Whirley Pop Popcorn Popper
• Stir Crazy Popcorn Popper

The Technique:

Used properly, you can make Kettle Corn with no burning, and very easy clean-up. This unique product cooks directly in your popper while the corn pops. While it has been developed for use in professional-style motorized poppers, it can easily be used in any Whirley Style Stove Top Popper just fine.

1. Shake the Kettle Corn Mix well before each use.
   
2. Measure out an amount of Kettle Corn Mix equal to 1/2 as much popcorn being used (for example, 1/4 cup Redi-Glaze for 1/2 un-popped popcorn kernels).
3. Add oil to your popper (coconut or other vegetable oil). Do NOT use flavored oil. Do NOT add any other flavorings or salt to your oil.
4. Heat the oil (medium temperature) using the "3 Kernel Method"^TM.
5. Add the corn.
6. Slowly add the Kettle Corn Mix while stirring the corn. Cover.
7. Let pop, being careful to remove from heat promptly - do not wait for every kernel to pop to avoid burning. Make sure all corn is out of the kettle also to avoid burning.