Kettle corn is the sweet and salty verity of popcorn. Once you start eating it, it’s very hard to stop.
Follow my simple stove top method to perfectly popped popcorn.
1/4 cup Rice Bran oil
1/2 cup corn kernels
2 tbls sugar
Salt, to taste
Pour the oil into a large pot and heat to medium to high heat.
Put 4 corn kernels into the oil, and place the lid on.
When the kernels pop, add the 1/2 cup of kernels in an even layer and add the sugar.
Cover, remove from the heat and count 30 seconds.
Return the pot to the heat. The popcorn should begin popping. Make sure to shake the pot every now and then so the uncooked kernels drop to the bottom.
Keep the lid ajar (this is the trick to crisp popcorn)
Once the popping slows, remove the pot from the heat and immediately tip into a large bowl.
Sprinkle over salt to taste.
If you prefer plain lightly salted popcorn click here for recipe.