Monday, June 9, 2014

Kettle Corn

I don't know what has happened to the spring.  It has been very busy with the end of school, lots of visitors and busy work schedules.  But today has been a nice day....we haven't once been in the car, I cleaned the house in one go and the kids and I made kettle corn to eat while we watched Horton Hears a Who.

The original recipe calls for 14 cup sugar, however, I find it a little bit sweet.  I cut the sugar to an 18 , but if you want it to be more like traditional kettle corn use 14 cup.


14 cup vegetable oil
12 cup popcorn kernels
18 cup sugar
1 teaspoon coarse salt

In a large pot, with a tight-fitting lid, add the oil and popcorn. When the oils sizzles, sprinkle the sugar over the kernels. Cover and shake the pan until the popping slows down. Remove from the heat and toss with the salt. 

Makes enough for 4 servings.

Recipe adapted from Rachel Ray's, EveryDay.  

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