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KETTLE CORN
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Ingredients: | |
1/4 Cup | unpopped popcorn |
1/4 Cup | olive or corn oil, (Olive oil will give it a lighter, cleaner taste) |
2 Tablespoons | sugar,, ( I prefer cane sugar) |
1/4 teaspoon | Salt |
Utensils needed: | |
One or two quart | sauce pan |
Large | bowl |
Measuring cup | |
Measuring spoons |
You may also want to have some safety glasses and an oven mitt handy because it can get pretty wild when things get popping.After it has heated up a bit, the oil will start to bubble and the popcorn will begin to swell (this will take about 2-3 minutes). As soon as a couple of kernels pop, sprinkle the sugar on top of the popcorn and place the lid on the pot.
Put the popcorn in the pot. There should be just enough to cover the bottom in a single layer. Next pour in the olive oil. There should only be enough to barely cover all of the popcorn. Then you turn on the heat. This step is the hardest to get just right. I set my stove halfway between the medium and high settings. If you set the heat too high, you will burn the sugar before the popcorn pops. If you don't have enough heat, the popcorn just won't pop. You may have to experiment with different settings before you find the one that is just right for your stove.
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