Sweet & Salty Kettle Corn
February 2007
Serve these crispy kernels warm from the pan (although they're delicious at room temperature too).
Makes: 10 servings
Prep: 5 mins
Cook: 5 mins
- 1/4cup vegetable oil
- 1/2cup popcorn kernels
- 1/4cup sugar
- 1 teaspoon coarse salt
- In a large pot with a tight-fitting lid, heat the oil over medium-high heat. add the popcorn. When the oil sizzles, sprinkle the sugar over the kernels. Cover and shake the pan until the popping slows down, about 3 minutes. Remove from the heat and toss with the salt.