From the weekend…
There is a pumpkin patch not too far from us that makes a mean kettle corn. We get a big bag of it every year when we visit. The boys always ask if we can try to make some of our own at home. There is just something delicious about it’s salty sweet taste that always has us craving more. This year I decided to give it a try. After searching around the internet I found that making kettle corn really isn’t all that complicated. The consensus was that this recipe was ‘pretty close’ to the real deal at the pumpkin patch. I’ll take pretty close as a success. That, and the fact that the first batch disappeared, about 10 minutes after making it.
- 1 cup popcorn kernels (Yellow or white kernels. We used red for our batch.)
- 1/3 cup granulated sugar
- vegetable oil
- kosher salt
- In a large, heavy bottomed pot (soup or stock pot) pour enough vegetable oil to cover the bottom. Over medium-high heat allow oil to get hot. Pour in popcorn kernels and stir until all are coated with oil. When kernels begin to pop stir in sugar. Cover pot with lid and occasionally shake it to move kernels around and prevent burning. When popping slows remove from stove top and pour popcorn onto parchment paper. Spread popped corn into a single layer on the parchment and sprinkle generously with salt. Allow to cool before eating.