Kettle corn has really taken off as a popular snack food. Making it takes very little effort, and the end result is a delicious treat. Although the origins of making kettle corn have been lost to history, we can still make the sweet and salty popcorn treat today.
Instructions
1. Cover the bottom of a high-sided pot or kettle with pure corn oil. Make certain that the oil is filled to a level that ensures all popcorn kernels will be just covered.
2. Place one or two kernels of popcorn in the kettle and wait until these kernels pop. This serves as a test of the oil's temperature. Remove the test kernels from the kettle.
3. Pour white or yellow popping corn into the pot and allow kernels to just cover the bottom of the kettle in a uniform manner. Adding more popcorn will only result in poor popping of the kernels.
4. Let the kernels begin to heat and pop. Once a continuous and rapid popping action is heard, shake the kettle or stir the kernels to keep them from burning on the bottom of the pot. Keep popping the corn until popping slows to almost nothing. Remove from heat.
5. Add sugar and salt while fluffing the kettle corn in the kettle. Toss the kernels in a circular motion until all the kernels are covered with a good amount of salt and sugar to taste.
Tags: popping corn