If you’re looking for something sweet and salty this recipe is for you!
I’m a major proponent of making your own popcorn given that the store bought variety is largely full of chemicals and salt. Usually I simply season my popcorn with olive oil and vinegar, but one evening I was craving something really sweet. I didn’t really have a lot of options in the house, so I figured I’d give this recipe a go! The results were really surprising I couldn’t believe how much it resembled the kind that you can purchase from the grocery store. You know the kind that comes in the big red bag?
What I like about making it myself is that I can downgrade the sugar, and just make the popcorn slightly sweet (which is just the way I like it). I find it’s best when eaten while it’s still warm, but I’m sure it’s good at room temp too (although I’m not sure it’ll stick around long enough to get cool).
SWEET AND SALTY KETTLE CORN
*Recipe retrieved from: Rachel Ray Mag
sugar (I probably used like 2 TBS)
coarse salt (used about 1/2 of this)
In a large pot with a
tight-fitting lid, heat 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, I find the sweet spot is when there’s aobut 3 seconds between pops! Usually takes about 3 minutes. Remove from
the heat and toss with the salt.
See how easy is that? What are your favorite popcorn toppings blog reader?