Homemade Kettle Corn
The
perfect kettle corn is made by using your biceps, tightening your abs
and shaking the heck out of the pan to avoid the sugar burning. :) In
this recipe, you're instructed to do just that. Wear oven mitts, you'll
thank me later.
- 1/4 cup vegetable oil
- 1 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup yellow popping kernels
In
a large deep sauce pan (at least 4 quart), heat the vegetable oil and
1/2 teaspoon of the salt over medium high heat. Add 3 popping kernels
and place the lid on the sauce pan then listen for those 3 kernels to
pop. Once they pop, pour in the rest of the kernels, sprinkle the sugar
evenly over top and immediately replace the lid.
Remove
from the heat and vigorously shake the pan, keeping the lid tight, for
15-20 seconds. Return to the heat and once the kernels start popping,
start shaking in 5 second intervals. (Heat on burner for 5 seconds,
remove from heat and vigorously shake for 5 seconds, repeat.) Repeat
this sequence until the popping is 1 to 2 seconds apart. (Allow the
steam to vent during the intervals where the pan is on the burner. But,
make sure to vent the lid away from you to avoid hot oil popping on
you.)
Remove
from the heat and continue to shake with the lid on tightly for 5 more
seconds. Carefully remove the lid, but still using it as a shield for
any stray pops, pour the popcorn into a large bowl. Use a wooden spoon
to mix, and let cool for a few minutes before eating. (Be careful, the
sugar kernels are hot!)
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