Saturday, November 13, 2010

Kettle Corn, part 2

Here we go, "kettle corn, the sequel." The first batch I made, while tasty, was more like caramel corn than kettle corn so I was forced try out another recipe. Which is a not entirely unpleasant way to spend the evening, and I found the perfect recipe. This one has a light coating of sugar and a hint of saltiness to make an awesome batch of kettle corn. As is my custom, here is the recipe, followed by my comments on it.

Kettle corn part 2

1/4 cup vegetable oil
1/2 cup yellow popcorn kernels
1/4 cup sugar
1/4 teaspoon salt

Pour the oil into a large pot with a lid, and add three kernels of popcorn. Heat the oil over medium heat and once the kernels have popped, the oil is hot enough. Pour in the rest of the popcorn and the sugar. Put the lid on the pot and shake frequently until the kernels have stopped popping. Pour the popcorn out into a large bowl and sprinkle on the salt. Toss to coat with a wooden spoon. Let cool and enjoy.

The recipe is pretty good as it is, but I had a bit better luck with it when I stirred in the sugar instead of just shaking the pot to mix it. It's also a good idea to use a really big bowl to mix the popcorn with the salt, so you don't have popcorn falling all over the counter. In addition, if you want a large batch of popcorn, I would make several small batches (where this recipe is one small batch) instead of trying to double this recipe - adding any more popcorn to the pot will make it hard to evenly cook the kernels, plus you'll need a larger pot and the bigger the pot the harder it's going to get to pick it up and shake it well enough. With that said, good luck and have fun. It's actually surprisingly easy to make.

Additional note: You can also make this recipe using white popcorn kernels, but I would advise using less than the recipe calls for - maybe only one third cup? - because the white kernels are smaller than the yellow kernels and when I made the recipe with the white popcorn I had more trouble getting the popcorn evenly coated. The extra popcorn makes it harder to mix the pot by shaking it and so you'll end up with some pieces well coated and some with almost nothing on them.

And, as is proper, credit for the recipe goes to:

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