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Kettle Corn
Serves 4
½ cup popcorn kernels
¼ cup pure vegetable oil
¼ cup granulated sugar
2 tablespoons brown sugar
1 teaspoon salt
- Place
vegetable oil, salt, and 1-2 popcorn kernel(s) in a large,
heavy-duty pot.
- Partially
cover pot with a lid and place over medium heat. When kernel(s)
pop, this indicates that the oil is hot enough to add the
remaining popcorn kernels. (Note: Before adding the rest of the
kernels, carefully remove the kernel(s) that popped).
- Add remaining
popcorn kernels to hot oil and cover with lid. Once kernels
begin to pop, shake pot constantly to prevent bottom kernels
from burning. Furthermore, while shaking, lift pot off of
stovetop every few seconds to also prevent burning.
- When popping
begins to slow to almost a halt, remove from heat and transfer
popcorn to a large bowl. Immediately sprinkle with both sugars
while popcorn is still warm. Toss well to coat.
- (Note: If
desired, for a richer flavor, include both sugars, in step 3.
However, proceed with caution - without practice, experience,
and timing, this method may increase likelihood of kernels and
sugar burning).
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