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Yummy and Delicious Kettle Corn June 4, 2009

Posted by A. Robinson in Uncategorized.
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I feel the need to share this with all of you.  I finally got it (sort of) right on my second try, and it’s really delicious.  First, start of with this basic recipe.

1.  First, put the oil in a large pot WITH A LID.  Trust me, without a lid, you’ll be burned all over.

2.  Put three kernels of corn in the oil.  When they begin to pop, the oil is hot enough.  I put my stove on Medium High heat to accomplish this.  WARNING: Make sure your oil isn’t old.  Old vegetable oil has a bitter/icky flavor, which will ruin your kettle corn.

3.  When the oil is heated, add the sugar.  Whisk for about 3 minutes, or until the sugar looks like it’s starting to dissolve.  There WILL be chunks–don’t panic.  Just try to break up as many as you can.  I had to tilt my pot to be able to whisk really well.

4.  Add the popcorn and whisk another 2 minutes.

5.  Now for the labor intensive part: the shaking.  The trick to keeping your popcorn from burning is to alternate 3 seconds on the heat with 3 seconds off the heat.  When you remove the pot, shake it to keep the popcorn from sticking to the bottom of the pot and forming a gooey mess.

6.  Once the popcorn starts popping quickly, you’ll want to start cracking the lid of the pot while it’s on the heat to prevent clumping.

7.  When the popping slows to only a few kernels a second (just like microwave popcorn), remove from heat and dump into a bowl.  Salt to taste.  WARNING: It’s very easy to over-salt this.  The first time I made this, I added 1 1/2 tsp. and it was WAY too salty.

What I would do next time:

1.  I want to try corn oil rather than vegetable oil.  This might improve the flavor a little.

2.  I’m going to try and add 1/2 tsp. of salt at the height of popping to try and distribute it more evenly.

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