This is exactly how we do our KK at festivals / concerts / etc in our concession stand. The real secret to authentic KK is allowing the sugar to first crystalize and then slump (melt) into a syrup before adding the popcorn.
This is exactly how we do our KK at festivals / concerts / etc in our concession stand. The real secret to authentic KK is allowing the sugar to first crystalize and then slump (melt) into a syrup before adding the popcorn.