Friday, October 21, 2011
We are a kettle corn family. You won't find any microwave buttered popcorn around these parts. We spent a small fortune every month on microwave kettle corn.
Until I realized you can make just about anything as long as you have google. A few small tweaks to a basic recipe and we had a winner. It's everything you could want: it's quick to make, uses basic ingredients, and it's a relatively healthy snack or movie night treat.
1/4 cup canola oil
1/2 cup corn kernels
3 TB brown sugar
2 TB granulated sugar
1/2-3/4 tsp kosher salt
Add oil and three corn kernels to a large pot (at least 5 quarts). Put on the lid and heat on medium high until the three kernels have popped.
Turn the heat down to medium and add the 1/2 cup corn kernels. Give them a good stir to coat them in oil.
Add the sugar and stir really well, scraping the bottom of the pan.
Place the lid back on the pot and turn the heat back up to medium-high (if you find your popcorn is burning, try popping at medium heat).
Give the pot two or three shakes every five seconds as the corn pops.
When the popping slows, remove the pot from the heat and dump immediately into a large bowl.
Sprinkle the salt over the popcorn and give it a good stir.
Makes about 16 cups of popped corn.