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Monday, June 16, 2014

Kettle Corn

Hi everyone. I can't believe I've never made my own kettle corn before- I love it at the fair, but I'm not a huge fan of what comes out of the microwave. Well I finally got around to doing it (with Jordan's help!) and it is so EASY and delicious I can't believe it. So make sure you give it a shot- I'll show you how! Let's go.

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!


Kettle Corn
-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...

Savor it!
love, rue

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