Kettle Corn

Don't be fooled by the compactness of this recipe. There is a real risk of burning your house down or of seriously injuring yourself if you don't pay attention while making this. It's easy...but please read the whole recipe through before you start. Sugar + high heat = entering a world of pain!

• 1/4 cup canola oil (not olive oil or other low smoke oils!!)
• 1/4 cup sugar
• 1/2 cup popcorn kernels
• 1 tsp sea salt
• large heavy bottomed pot with a good fitting lid

If you regularly make popcorn in a pot on the stove this is a very similar procedure but I keep the heat slightly lower and shake even more vigorously. Keep in mind that there is sugar in the pot and potential to burn it to lava.

If you have never popped popcorn on the stove here we go! In a small bowl measure out your popcorn kernels and add the sugar and set to the side. Pour the oil in the bottom of the pan and add 3-5 kernels of popcorn. Turn the heat to upper medium high (I put my stove about 2/3 of the way between medium and high). Once you hear those few kernels pop you know that your oil is hot. Dump in the kernel/sugar mixture, put on the lid and start to shake the pot back and forth continuously. At this point you don't need to go too crazy but you do want to keep the pot moving. When you start to hear the rest of the kernels begin to pop this is when you really want to be vigorous in your shaking back and forth keeping the pot mixing quickly and jerking it to ensure the kernels and oil and sugar are really moving around.

Once you hear the popping has almost stopped pull the pot off the burner. Unlike regular popcorn where you have a bit of time to ensure that every kernel is popped for this recipe I would much rather have unpopped popcorn in the bottom of the pan rather than a 4 alarm fire with burning sugar and a ruined pot.

Dump the popcorn into a large bowl. You will notice that the sugar and oil have formed almost a glaze on the popcorn. Sprinkle with salt and toss. Pop in a DVD and eat the whole bowl.

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