Kettle Corn

Ingredients

– 2 tablespoons sugar – 1/2 teaspoon salt – 1 1/2 tablespoons vegetable oil – 1/4 cup popcorn kernel

In a small bowl, combine the sugar and salt, and stir with your finger to combine. Set aside.

Process

STEP 1

Place a medium to large stockpot (at least 5 quarts) with a tight-fitting cover on medium-high heat. Combine the vegetable oil with 3 to 4 kernels of popcorn. Secure the lid.  

STEP 2

When the test kernels start to pop, add the remaining popcorn, along with the sugar and salt mixture. To incorporate, stir vigorously with a wooden spoon (skipping this step risks burning the sugar).  

STEP 3

Quickly replace the cover and continue cooking, shaking the pot regularly. There will be no popping at first, but it will start in less than a minute. Remove from heat when you smell caramel or when the popping slows to one second between pops.  

STEP 4

Moving quickly, transfer the popcorn to a serving bowl and let it cool for a few minutes. 

STEP 5

Before you start eating, comb through the kettle corn and remove as many unpopped kernels as possible. Stragglers frequently attach to clusters of burst kernels. 

STEP 6

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