As some of you know, I spend a lot of time at baseball stadiums. I love the freshly cooked kettle corn and it's very hard for me to pass it up. Tried this today, and wow, is it good. Now I can make it at home. Hope you all enjoy it as much as I am.
Popcorn with Sweet Butter and Sea Salt
Yields: About 8 quarts
1/2 cup vegetable oil
1 1/2 cups yellow popcorn kernels
3T granulated sugar (I use 4)
3 oz (6Tbs) unsalted butter, melted
Sea Salt to taste
Pour 1/4 cup of the oil and a single popcorn kernel in a 6 to 8 quart heavy-duty pot, cover with a tight-fitting lid, and set over high heat.
When the kernel pops, add 3/4 cup of the kernels all at onc e and sprinkle 1/1/2(2) Tbs of the sugar on top. Cover with the lid slightly ajar and carefully shake the pot over the burner to distribute the sugar. Shake once or twice more until the popping starts and then continue to shake constantly until the popping slows down considerably, 4 to 4 1/2 minutes: it's not necessary to wait until every last kernel pops.
Transfer the popcorn to a large bowl and gently separate any large clumps.
Drizzle about 3 Tbs of the butter on top and toss well. Season to taste with sea salt. Repeat with the remaining ingredients.
Serve warm or at room temperature.
Tastes equally as good with or without the butter. (At least to me)
Fine Cooking
Dec 10/Jan 11 Issue
Happy New Year, Everyone!
Popcorn with Sweet Butter and Sea Salt
Yields: About 8 quarts
1/2 cup vegetable oil
1 1/2 cups yellow popcorn kernels
3T granulated sugar (I use 4)
3 oz (6Tbs) unsalted butter, melted
Sea Salt to taste
Pour 1/4 cup of the oil and a single popcorn kernel in a 6 to 8 quart heavy-duty pot, cover with a tight-fitting lid, and set over high heat.
When the kernel pops, add 3/4 cup of the kernels all at onc e and sprinkle 1/1/2(2) Tbs of the sugar on top. Cover with the lid slightly ajar and carefully shake the pot over the burner to distribute the sugar. Shake once or twice more until the popping starts and then continue to shake constantly until the popping slows down considerably, 4 to 4 1/2 minutes: it's not necessary to wait until every last kernel pops.
Transfer the popcorn to a large bowl and gently separate any large clumps.
Drizzle about 3 Tbs of the butter on top and toss well. Season to taste with sea salt. Repeat with the remaining ingredients.
Serve warm or at room temperature.
Tastes equally as good with or without the butter. (At least to me)
Fine Cooking
Dec 10/Jan 11 Issue
Happy New Year, Everyone!
Shannon