Friday, April 28, 2017
Sweet & Salty Kettle Corn
Sweet & Salty Kettle Corn 1/4 cup oil (vegetable, coconut, or canola) 1/2 cup corn kernels 1/3 cup Extra Fine Granulated Sugar 1 teaspoon kosher salt In a large pot with a lid, heat oil over medium-high heat. Add popcorn kernels. When oil starts to sizzle, or first popcorn pops, sprinkle sugar over popcorn kernels and quickly stir together to coat. Cover and shake pan until popping slows down. The popcorn should be done popping in about 2 to 3 minutes. Remove from heat and pour kettle corn into a large bowl. Sprinkle with salt and toss to coat. Allow kettle corn to cool for five minutes. Eat immediately or store in an airtight container for up to 3 days.