Kettle Corn
Ingredients
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 1/2 tablespoons vegetable oil
- 1/4 cup popcorn kernels
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Instructions
- In a small bowl, combine the sugar and salt, and stir with your finger to combine. Set aside.,Simply Recipes / Alison Bickel
- Place a medium to large stockpot (at least 5 quarts) with a tight-fitting lid over medium high heat. Add the vegetable oil and 3 to 4 kernels of popcorn. Secure the lid.,Simply Recipes / Alison Bickel
- Once the test kernels begin to pop, add the rest of the popcorn, along with the sugar and salt mixture. Stir quickly with a wooden spoon to combine (skip this step and you risk the sugar burning).,Simply Recipes / Alison Bickel
- Quickly replace the lid and continue cooking, constantly shaking the pot. At first there won’t be any popping, but in less than a minute, the popcorn will begin to pop. Remove from heat when you smell a whiff of caramel, or the popping slows to 1 second between pops.,Simply Recipes / Alison Bickel
- Moving swiftly, turn the popcorn into a serving bowl and let it cool a few minutes.,If there’s some melted or burned sugar residue in the pot, add a few cups of water, bring to a boil, and simmer, covered, for 5 minutes to dissolve the sugar; dump the hot water down the sink, and your pot should be in much better shape.,Simply Recipes / Alison Bickel
- Before you dig in, sort through the kettle corn and pick out as many unpopped kernels as you can. A few stragglers often stick to clusters of the popped kernels.,Serve warm, or, for maximum crunch and flavor, at room temperature. The kettle corn will keep three to four days in a tightly covered container.,Simply Recipes / Alison Bickel
Source
Original recipe: View Original