I hope I am in time for your Friday day night movie party. We have been making this for a couple months and I thought today might be a good day to share it. It takes very little time to make, probably 5-10 minutes total. And it's a pretty simple recipe, if you don't mind shaking your booty for a few minutes. I don't mind it. I tell myself that I am burning off calories, you know, while preparing to eat more. That's how I roll.
I plugged it into caloriecount.com again because I am obsessed with it. I divided this recipe into 4 servings (which is about 4 cups of kettle corn each) and it's only 200 calories. I can live with that. I have been living with that just fine and I sleep pretty well at night, thank you very much.
I adapted this from allrecipes.com to cut down on the oil and increase the sweetness and saltyness. After making it for the first time you can decided if you want it more salty or not, but this is how I like it. You don't need any fancy equipment, exceptt an 8 quart stock pot, preferably non-stick, and lid, preferably a glass one to see through (can I say preferably one more time, because I guess I can't get enough!).
A lot of people were saying in the review that they think Orville Redenbacher is the best kind of popcorn. Whatever you decided to buy, I have heard (or read, not sure) that keeping un-popped kernels in the freezer helps preserve them so they pop up better when used. I think it works because I have had mine in the freezer for a few months and they still pop up pretty well. I am not as snobbish about the brand, but to each his own.
2 T canola oil
1/3 cup sugar
1/2 tsp salt
1/2 cup popcorn kernels
Add oil to pan along with 3 popcorn kernels.
Cover with your lid and
Heat over med-high heat until at least one of the kernels pop.
Remove popped kernels and add remaining kernels, sugar and salt, give a stir and cover again with the lid. (You want to be quick about this so your popcorn doesn't start popping everywhere before you have your lid on.) Grab some pot holders and while you hold the lid on, start shaking. Once it starts popping pretty good, lift pot off the burner a bit and keep shaking for a minute then lower it back to the burner once it slows. Continue until popcorn reaches almost the top of your pot and popping slows. (If you keep it on the heat too long, it will burn so be careful) Immediately transfer to a cookie sheet, sheet of tinfoil or parchment paper to cool. It will be pretty hot right out of the pan. Be careful if you decide to pot some into your mouth! I would know. :)
Have a great weekend!
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