Aug 31, 2010

Kettle Corn

1/3 c. peanut oil (vegetable oil)
3/4 c. popcorn kernels
1/3 c. sugar (brown sugar if you desire carmel corn)
1/2 tsp. salt
cinnamon (optional)

In a big 10 qt. pot with lid, place the peanut oil and popcorn kernels. On a med. high setting, when oil sizzles, sprinkle sugar over the kernels. Cover pot with lid and shake the pot as it is still on the stovetop until the popping of the corn slows down. Quickly remove and stir in the salt (cinnamon if desired). I like to quickly remove the pot and dump all the popcorn in a brown paper bag so as not to have it start sticking and letting the sugar burn on the bottom. The key to great kettle corn is to just keep shaking that pot over the stove so the whole kernel evenly cooks and doesn't get burned! ENJOY kettle-corn like you get at the fair!

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