Tuesday, November 08, 2005

Kettle Corn

This sweet and salty corn is super-addictive and kids love it. It's a recreation of old-style popped corn from carnivals, fairs, and beach boardwalks.


2 tbsp vegetable oil
1 tbsp clarified butter
1/2 cup popping corn
2 tbsp sugar
1/2 tsp salt

1) Heat a stock pot with tight fitting lid over medium-high heat.
2) Add oil and butter and heat until quite hot, about 2 minutes.
3) Stir in sugar and mix together well with a long spoon until sugar is incorporated.
4) Stir in the corn. Heat, stirring ocassionally until the corn begins to pop.
5) Place the lid on tightly, and grab the pot by its two side handles. Shake the pot back and forth on the burner, continously. It is very important to keep the pot moving back and forth, to prevent direct heat on the kernels.
6) Once the popping slows, remove from the heat.
7) Sprinkle with salt and stir well.

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