Thursday, May 3, 2012
Homemade Kettle Corn
- 1/4 cup vegetable oil - 1/2 cup popping kernels - 1 1/2 tbsp white sugar - 1 tsp salt In a large, non-stick skillet with lid, warm oil over medium heat. Once the oil is hot enough (you will be able to tell by flicking water onto the pan – if it bubbles, then it’s ready), add the popcorn kernels, swishing the pan around the coat them in the oil. Add the sugar and make sure the kernels are coated. This is what will give the popcorn its candy coating. Put the lid on the pan and shake the pan often, increasing the frequency of the shaking when the popcorn starts to pop. This is very important as it prevents the kernels from burning. Once it sounds like all the kernels have popped, remove the pan from heat and carefully open the lid. Sprinkle the salt evenly over the popped corn and toss gently to coat. Makes one big popcorn bowl (good for two ravenous snackers).