Kettle corn: so sweet, so salty, so good! I love the stuff and I'm
not ashamed to say that I pretty much ate half my body weight of
this particular batch.
3 Tablespoons of oil (I found this fancy popcorn oil at world market)
1/2 cup popcorn kernals
1/4 cup sugar
salt to taste
I also add some salt. (If you look closely, you can see a crazy lady
Cover your pan and move the pan over (not above) the burner.
If you don't keep the kernels moving, they'll burn. And I've always
been of the opinion that burned popcorn smells remarkably like
When the oil starts to really sizzle, stir in the sugar. Make sure
to keep the kernels moving. When the corn starts popping I swear
it's the most rewarding thing. Don't ask me why, but it is! Keep moving
that pan sister! When the popping slows turn off the heat and remove
the pan. Take the lid off and admire your industriousness! Stir it up and
add more salt.
Eat up. Enjoy!