This is a delicious, less sweet version of Kettle Korn that is fun to make and a nice little afternoon snack. This is the base recipe, but once you're tried it you may want to adjust the amount of sugar the next time depending on your taste.
Recipe adapted from the NY Times. The photo is theirs.
Ingredients:
1/4 cup vegetable oil (or you can use 2 tablespoons of butter and 2 tablespoons of vegetable oil for a little more flavor)
1/2 cup popcorn kernels
1/4 cup granulated sugar
1/2 tsp. fine sea salt
Instructions:
Put the oil (and butter if you're using it) and just a few popcorn kernels in a large pot with the lid on and heat on the stove on medium.
When you hear the few kernels pop, the oil is hot enough.
Lift the lid and pour the popcorn kernels into the pot, and give them a quick stir to coat them all in the oil. Put the lid back on.
At this point start shaking the pot every 10 seconds or so. Really pick it up and shake it so that the kernels on the bottom aren't burning.
Once you hear the kernels starting to pop, tilt up the lid enough that you can pour in the sugar and salt and give the kernels a quick stir again. Get that lid back on.
Keep shaking the pot every 10 seconds while the kernels pop. When the popping slows down to every 2 to 3 seconds, turn off the heat and let the pot sit for a few minutes until the popping completely stops.
Pour the popcorn into a large bowl. Make sure it's cool enough before you taste so you don't burn your fingers on the sugar. Add more salt if it needs it.
Enjoy!
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