Ingredients: Kitchenware: Recomended:
Popcorn Kernels 2 QT Pot w/ lid Eye protection
¼ cup sugar Cookie sheet
Salt to taste Bowl
“Kettle corn was introduced to the United States in the 18th century. It is referenced in the diaries of Dutch settlers in Pennsylvania circa 1776. It was a treat sold at fairs or consumed at other festive occasions. The corn, oil, sugar and salt together is cooked in a cast iron kettle, or possibly a Dutch oven, this produces a noticeable sweet crust on the popcorn, however this method requires constant stirring or the sugar will burn…” - Wikipedia
Step 1: Measure the Ingredients
Add vegetable oil to the pot enough so it comes up halfway on the kernels. Put the lid on and turn the flame to medium.
Set aside a ¼ cup of sugar and a salt shaker.
Step 2: Caution: Contents Are Hot!
Place the lid back on and agitate kernels by the handle. You may want to hold the lid down with an oven mitt.
Soon the kernels will begin to pop. After about 10 pop, open the lid away from you and quickly pour in the sugar from the backside of the pot.
Continually agitate until the popcorn pops to the bottom of the lid.
Step 3: Salt and Cool
Dump about half the popcorn out on a cookie sheet. Keep agitating the pot over the flame to finish popping the rest of the popcorn. Don’t wait too long or else the sugar will burn. Dump the rest out and salt the popcorn while it’s still hot.
Again be careful because the kernels may continue to pop while you’re pouring them out. The sugar will still be molten and can burn you if your not careful.
After the popcorn cools scoop it up into a bowl. While you're doing it remove any un-popped kernels.