Old-Fashioned Kettle Corn
Popcorn with salt and sugar sounds simple, but it’s addictive. This is fun to give guests at parties after dinner instead of a heavy dessert, especially if there’s a big game or a movie to be watched.
Ingredients
- 1/4 cup canola or other mild vegetable oil
- 1/2 cup popcorn kernels
- 1/4 cup granulated sugar
- 1 teaspoon fine sea salt
Instructions
- Heat the oil over medium-high heat in a large pot with a tight-fitting lid. Place 4 or 5 popcorn kernels in the oil in the pan and cover with the lid. When the kernels pop, quickly open the lid just enough to pour in the rest of the popcorn kernels and replace the lid.
- Quickly shake the pan to distribute the kernels. When just enough kernels have popped to cover the bottom of the pan, sprinkle the salt and sugar over the kernels and continue to cook, shaking the pan constantly, until the popping slows, about 3 minutes. (Don’t wait for every kernels to pop or you may scorch the sugar and your popcorn.) Remove from the heat. Taste and season with a bit more salt, if desired. Serve the kettle corn immediately.
Nutrition
Serving: 1cup | Calories: 82kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 194mg | Fiber: 1g | Sugar: 4g