|Your SUPER simple arsenal- popcorn, oil, sugar, and salt.|
|Heat your oil for just under 5 minutes or so covered on medium (a little higher heat/time for nonstick).|
|The rest of the operation: pan to pour the kettle corn onto, and the sugar an popcorn, and salt for finishing.|
|After you have heated your oil, quickly and thoroughly stir in the sugar and popcorn kernels, then cover.|
|Shake well in a circular motion for 5 or so minutes, until popping slows down. And I couldn't pass up sharing this- Jordan's solution to not having to hold the pot awkwardly to hold the lid on- fantastic!|
|Then pour out the corn onto a greased or lined sheet, sprinkle with salt, and let cool!|
-1/2 cup sugar
-1/2 cup popcorn kernels
-1/3 cup oil (vegetable, corn, canola)
-1/2 teaspoon salt
Pour oil into a pot that is at least 4 quarts, and that you have a lid for. Heat on medium for 3-4 minutes (if you are using nonstick, heat for a few more minutes).
Add in the popcorn and sugar and stir well, then cover, and shake the pot in a mostly circular motion. Hold the lid on, you don’t want popcorn popping it off! Popping should take 4-5 minutes, a few more for nonstick.
When popcorn has popped, pour out onto a greased pan, wax paper, or parchment paper, and sprinkle with salt to your taste.
Store in an airtight container/bag. Enjoy!
|Your finished product!! Delicious, I may have eaten all of it rather quickly...|