Kettle corn is a multigenerational food, much like peanut butter and chicken fingers.
It's a food you can make with your kids, for them -- on top of them, if you're Nicolas Day. You can also make it all for your adult self. You can pile it high in a big bowl and nestle it in your lap and drink a beer with it and be happy, and if you're doing everything correctly, a little high from sugar. Isn't it the time of year for that, anyway? —Kenzi Wilbur
4 to 6
neutral oil (like vegetable)
coarse salt, or to taste
In This Recipe
Heat oil in a large pot over medium heat until hot. Add 3 popcorn kernels and cover. When these pop, dump in the rest of the kernels and the sugar, and stir to coat.
Cover the pot, and shake it frequently until the popping becomes much less frequent. The minute you hear that, take it off the heat so as not to burn.
Turn the kettle corn out onto a parchment-lined tray for the sugar to dry -- and before it does, sprinkle generously with salt.
I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.