Fish FoodKettle corn is a sweet-and-salty variety of popcorn that was traditionally made in cast iron kettles, hence the name. This recipe aims for the "bliss point", that is, the right amount of salt, sugar, and fat in a food that makes the taste just right. Beware though, this is a slippery slope from which your diet will not return.
INGREDIENTS
DIRECTIONS
Have your popcorn ready to be popped in microwave or already done in the manner you prefer. If done already you may wish to keep it warm in the oven at 160 degrees.
In a stainless steel pan with medium heat (6) melt the butter first.
Then add the sugars and vanilla. Slowly keep stirring to keep it heating evenly.
Start popcorn if using a microwave.
Heat about 2 minutes after adding sugar, continuing to stir gently. You don't want it to reduce down to caramel, just enough for the granular sugar to dissolve and the liquid from the butter to absorb into the sugar.
You will need space to stir, so in large bowl pour in the freshly popped popcorn, try not to get the unpopped kernels in with it. Drizzle the sugary happiness evenly. Then fold from the bottom of the bowl over the top for about 2 minutes. The heat from the fresh popcorn helps to evenly distribute the kettle goodness. CAUTION: Don't try to taste it until it cools down.
Salt to taste.
Optional step: If you can hold yourself back from eating it right then, because you like it crispy, put it in the oven and heat at 200 for about 20 minutes. Stir every 5 minutes.