How To Make Christmas Kettle Corn - My Issue With Cotton Candy Coating 

When I first started I worked for Kettle Pop as before mentioned. Did you check out my video on my opinion on why Glazepop Sucks? Ha ha. Because in some cases it does. When I started working for kettle pop their caramel corn was the best in my opinion. They got into stores. TJMaxx, and Costco, Wholefoods and I will tell you that in my opinion the Glazepop does not pass muster. The Glazepop has a smokey taste and sometimes burnt taste. My problem with it is that it doesn't fully coat every piece. Out of 10 pieces 4-6 pieces will be fully coated. That being said. I worked on improving the recipe I added sugar and I waited for it to bubble up to where it's now a passable sale. In fact I still sell out of my caramel corn with the glazepop. However. I personally call it inferior caramel corn and when you go to the store and buy caramel corn you can taste a difference right away. Every piece is fully coated that's basically my only real frustration. The caramelizer when I watched it being made, would 1) evenly cook everything and 2) stir the popcorn in to where every piece was fully coated and 3) remain a fully consistent flavor. #4 It wouldn't over heat and or over cook and everything was perfectly timed and you can also add your own recipes. Anymore questions feel free to ask bud. What process are you in in starting this business and where are you located?

Check this company out. They use a caramelizer or they hand mix it every single batch. But yes. I agree. If you wanna go professional look. This is the way to go. The other way to go is to get a Savage Brothers Candy cooker but their machines are like $8,000. torontopopcorncompany.com/collections/candied-popcorn

Yeah I know who he is. Popcorn Genius. I started my business for another company called Kettlepop they're based in California. They do everything hand popped. When I first got hired back in 2010 we used the 2:1:1 ratio. So. About 4 cups of corn I fill the measuring cup all the way to the top twice and then add a little bit of oil, and then at one full cup of sugar. That to me is all you need. I don't know where or why he thought they need Compound S. You can try for yourself and see. If you have a bowl. Order the Compound S and make a batch with and a batch without. Put a bag side by side and see if you can tell the difference. For me as a business owner I do everything I can to 1) Assure the highest quality product, 2) Get my ingredients at the lowest cost possible and 3) Look as professional as possible when people come up to my booth, having everything clean, and having everything organized, labeled, and make sure everything is food safe.

You're using too many scoops. Only 4 cups and 2 cups of sugar. Fill the oil to the top of the dent.

I finally got one.

@@DanielSchmidt94521 where did you get it from

@@mikeray4002 A guy in DC the traffic was terrible. But worth every drive/penny. Lol.

I disagree with you on the 80qt verses the 160qt, but I agree with you on the kettle corn. I did get a caramelizer this year and I hope to do some new videos. We will have to agree to disagree on that one. I can pop a lot more though with the 160qt and make more money and the taste for me is the same on both. The first year I sold my machine and bought a 160qt for the 2nd season. Nice meeting you.