Kettle Corn
This kettle corn recipe with its salty and sweet notes was one of the recipes that won over my husband's heart. As we were dating long distance, we only got to see one another in person ever 6 weeks or so. He would either fight up to visit or we would meet halfway for a weekend. I would make up a big bowl of kettle corn and we would take turns sharing our favorite movies with one another.
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Kettle Corn
Yields: 1 large or 2 small bowls
Ingredients:
2 Tbsp High Heat Oil (Grape Seed, Avocado, Vegetable, or Sunflower)
1/2 c Popcorn Kernels
2 Tbsp Raw Sugar (or granulated)
1/4 tsp Diamond Crystal Kosher Salt or heaping 1/8 tsp Morton's Kosher or table salt
Directions:
Place a large saucepan on the stove over medium low heat. Add in the oil and 3 popcorn kernels. (These kernels will tell you when the oil is hot)
Measure out the popcorn kernels in a dry measuring cup. In a small bowl or measuring cup, measure out the sugar and salt.
Once the 3 kernels have popped, use a fork to carefully remove them from the hot oil. Return the pot to the heat and add in the remaining kernels. Cover with a lid (ideally clear if possible). Shake the pot every 10 seconds to prevent burning.
Once a few kernels have popped, quickly open the lid and pour in the sugar and salt. Return the lid. Continue shaking the pot every 10 seconds. Once the popping slows to only a few, remove from heat and pour into a bowl before the sugar burns.
** See Note below on cleaning the caramelized sugars from the pot. Follow it while the pot is still hot! **
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To clean the caramelized sugars:
As soon as you pour the kettle corn into a serving bowl, while the pot is still hot, CAREFULLY add a splash of water to the pot and immediately cover with the lid.
Allow to cool completely with the lid on (the steam will help dissolve most of the sugars.
If you allowed the pot to cool, you can add in water and turn the heat back on, or add hot water from a kettle.
This will help the scrubbing process go easier.