Author Notes: Kettle corn is a multigenerational food, much like peanut butter and chicken fingers.
It’s a food you can make with your kids, for them — on top of them, if you’re Nicolas Day. You can also make it all for your adult self. You can pile it high in a big bowl and nestle it in your lap and drink a beer with it and be happy, and if you’re doing everything correctly, a little high from sugar. Isn’t it the time of year for that, anyway? —Kenzi Wilbur
Serves: 4 to 6
Ingredients
-
1/4
cup neutral oil (like vegetable)
-
1/2
cup popcorn kernels
-
1/4
cup sugar
-
1
teaspoon coarse salt, or to taste
Directions
- Heat oil in a large pot over medium heat until hot. Add 3 popcorn kernels and cover. When these pop, dump in the rest of the kernels and the sugar, and stir to coat.
- Cover the pot, and shake it frequently until the popping becomes much less frequent. The minute you hear that, take it off the heat so as not to burn.
- Turn the kettle corn out onto a parchment-lined tray for the sugar to dry — and before it does, sprinkle generously with salt.
/b99818e1-e232-4282-a4f0-387887b44771--IMG_4735.JPG "Kettle Corn 2")
Photo by Eric Moran
