Kettle corn is a slightly sweet, slightly salty popcorn snack. For those of you that know and love kettle corn, this recipe will ensure that you don't have to wait until the next Apple Festival / Craft Fair / Maple Festival or whatever to enjoy it. Please note that this is nothing like the microwave kettle corn they sell in the stores (ugh - Sucralose - ewww).
Step 1: Here's what your going to need.
1/4 Cup unpopped popcorn
1/4 Cup olive or corn oil (Olive oil will give it a lighter, cleaner taste)
2 Tablespoons sugar ( I prefer cane sugar)
1/4 teaspoon Salt
One or two quart sauce pan
You may also want to have some safety glasses and an oven mitt handy because it can get pretty wild when things get popping.
Step 2: Let's Get Popping
Put the popcorn in the pot. There should be just enough to cover the bottom in a single layer. Next pour in the olive oil. There should only be enough to barely cover all of the popcorn. Then you turn on the heat. This step is the hardest to get just right. I set my stove halfway between the medium and high settings. If you set the heat too high, you will burn the sugar before the popcorn pops. If you don't have enough heat, the popcorn just won't pop. You may have to experiment with different settings before you find the one that is just right for your stove.
Step 3: Now you'll have to move fast
This is where you may need your safety glasses as you're now dealing with hot oil and exploding projectiles. (you could also try the "duck and cover" if you like)
After it has heated up a bit, the oil will start to bubble and the popcorn will begin to swell (this will take about 2-3 minutes). As soon as a couple of kernels pop, sprinkle the sugar on top of the popcorn and place the lid on the pot.