Homemade Kettle Corn
Posted: Mon Jun 08, 2009 4:20 pm
Homemade Kettle Corn
Joy The Baker
This popcorn will sneak up on you. You’ll have one bite and think… meh, sweet and salty… so what!? You’ll have another bite and think… yea, it’s pretty good. You’ll have a third bite and realize I’ve introduced you to some sort of drug-like substance. And then… you’ll have eaten the whole batch in a cool 15 minutes. If it can happen to me. It can happen to you.
Ingredients:
1/2 cup popcorn
1/4 cup vegetable or grapeseed oil
3 tablespoons sugar
Salt to taste. I think I used between 1/2 and 1 teaspoon.
Preparation:
Heat oil in a large, heavy saucepan over medium heat. Make sure that it’s a pan that you can easily lift and shake in the air. Yea… you’ll also want to have two pot holders on hand.
Once the oil is hot, pour in the popcorn, sprinkle sugar on top and cover.
It will take a few minutes for the first pops, but once the popcorn starts popping, shake continuously until the popcorn is popped. This means that, once the popcorn really starts going, you’ll want to grab the pot with your pot holders, securing the lid, and shake the pot above the flame of the stove for a few seconds, return to the heat, and repeat this process several times throughout the popping process. This will prevent the popcorn from sticking to the bottom of the pan and burning.
Transfer to a serving bowl and salt lightly. Mix with a big spoon. The sugar will still be hot, and the popcorn may be sticky. Don’t burn your hands on hot sugar. The popcorn will dry as it cools. Makes 8-10 cups.
Joy The Baker
This popcorn will sneak up on you. You’ll have one bite and think… meh, sweet and salty… so what!? You’ll have another bite and think… yea, it’s pretty good. You’ll have a third bite and realize I’ve introduced you to some sort of drug-like substance. And then… you’ll have eaten the whole batch in a cool 15 minutes. If it can happen to me. It can happen to you.
Ingredients:
1/2 cup popcorn
1/4 cup vegetable or grapeseed oil
3 tablespoons sugar
Salt to taste. I think I used between 1/2 and 1 teaspoon.
Preparation:
Heat oil in a large, heavy saucepan over medium heat. Make sure that it’s a pan that you can easily lift and shake in the air. Yea… you’ll also want to have two pot holders on hand.
Once the oil is hot, pour in the popcorn, sprinkle sugar on top and cover.
It will take a few minutes for the first pops, but once the popcorn starts popping, shake continuously until the popcorn is popped. This means that, once the popcorn really starts going, you’ll want to grab the pot with your pot holders, securing the lid, and shake the pot above the flame of the stove for a few seconds, return to the heat, and repeat this process several times throughout the popping process. This will prevent the popcorn from sticking to the bottom of the pan and burning.
Transfer to a serving bowl and salt lightly. Mix with a big spoon. The sugar will still be hot, and the popcorn may be sticky. Don’t burn your hands on hot sugar. The popcorn will dry as it cools. Makes 8-10 cups.