I bet you didn’t know you can make kettle corn at home. Well, it’s pretty darn easy actually. And really tasty obviously.
Ingredients
½Cuppopcorn kernels
¼-⅓Cupcanola oil
¼Cupsugar
½Teaspoonpaprika
Pinchof kosher salt
Instructions
Mix sugar and spice together in a small bowl.
Add oil and a few kernels to a medium-large pot. Cover and put over high heat until the kernels pop, just a few minutes. That means the oil is hot!
Remove the cooked kernels so they don’t burn. Add all the unpopped kernels and cover with the sugar/spice mixture. If the oil isn’t barely covering the kernels, add a bit more oil.
Cover with lid and put back on heat. Every few seconds, hold the lid down and give the pot a good shake to make sure none of the kernels are sitting on the bottom burning. Also, you need to coat the kernels with sugar evenly.
Once most of the kernels have popped (the popping will slow to a few seconds in between), remove them from the pot as soon as possible so they don’t burn.
Season right away with salt but let the kernels cool for a few minutes before serving. The cooling will let the sugar harden a bit which gives the popcorn great texture.