KETTLE CORN
This is so simple yet so delicious. I make this once a week,or when ever I get the craving. The key to good kettle corn is not so much the ingredients,It is is the technique.I have friends who ask me to make it for them. Cheap but delicious.
Provided by Nor Mac
Categories Other Snacks
Time 15m
Number Of Ingredients 5
Steps:
- 1. Get an 8 quart heavy bottom non stick kettle with a cover. Caphalon,or one like it. Do not use a stainless pot. It will burn. Also a heavy duty old Aluminum one may work.
- 2. Heat burner to high heat. Put the oil in the pan. Wait for it to heat up. add the salt and sugar and stir.
- 3. Cover the bottom of the pan with Yellow popping corn. You can use white,but yellow works best for caramelizing.Cover the pot with cover very slightly ajar so steam will escape.
- 4. When popcorn starts popping shake kettle up and down distributing the kernels.Return to burner. Keep doing this lifting of the pot and shaking. When it starts to turn a tiny bit browned. take off the cover and stir from bottom to top really quickly. keep doing this until the popcorn has browned some what.Remove from heat really fast and pour on to baking sheet taste for how much salt you like,and salt some more if you need too.leave to cool,and make another batch if wanted. Just pour on top of existing popped corn.I make 2 to 3 batches at a time.
- 5. When it cools a bit. It is ready to eat. I store mine in gallon size plastic bags. It will stay fresh for a week.
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