Tuesday, January 26, 2010

Kettle corn

  • 2 Tbs canola oil
  • 1/3 cup popcorn
  • salt and sugar
Use a large stock-pot with lid (non-stick is easier to clean afterwards). Add canola oil into the saucepan. Add 3 kernels of popcorn, cover with lid and heat on medium high. When first kernel pops, lift lid and add 1/3 cup popcorn, cover with lid and gently shake pan until popping stops. Carefully pour popped corn into a large bowl and season to taste. Add popcorn salt and a little sugar so that it tastes like kettle corn.

No comments: