Author Notes
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
Ingredients
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1/4 cup
neutral oil (like vegetable)
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1/2 cup
popcorn kernels
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1/4 cup
sugar
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1 teaspoon
coarse salt, or to taste
Directions
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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.
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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.
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Turn the kettle corn out onto a parchment-lined tray for the sugar to dry -- and before it does, sprinkle generously with salt.
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