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Air Popped Kettle Corn

1/4 Cup Of Vogel Popcorn Kernels
1/8 Cup Of Granulated White Sugar
1/8 Cup Of Dark Brown Cane Sugar
1/2 Teaspoon Of Kosher Salt
1/8 Cup Of Pure Vegetable Oil

Serving Size 5
247 Calories Per Serving
7 Grams Of Fat

Preparation Instructions:
This delicious and mouthwatering air popped kettle corn recipe was submitted by Brian from Chicago, Illinois. To begin the cooking process, take out your air popper and plug it in. This recipe calls for pure vegetable oil, which will help the sugar and salt stick to the popped popcorn. Obviously not all air poppers can accommodate popping oil, so simply remove this ingredient if that is the case with your specific machine. To start the process, add the unpopped popcorn kernels and pure vegetable oil to the machine. Feel free to use butter instead of oil. Next turn the machine on, and begin the popping process. Before the popcorn starts popping, place a large paper bag under the exit point, so that you can collect the popcorn. Once your bag is filled with hot popcorn, sprinkle into it the granulated white sugar, dark brown cane sugar, and kosher salt. Next fold the opening of the bag closed, making sure it's completely sealed. You will then want to vigorously shake the popcorn for about one to two full minutes, making sure that the popcorn is evenly coated in the sugar and salt. Once you are done, let the popcorn sit in the bag for about five minutes, so that the sugar and salt can melt a little. Finally you will want to give the bag another few shakes, and then pour it into a serving bowl. The popcorn should still be hot at this point, assuming you sealed your bag well. That wraps up this kettle corn recipe, have fun with it.
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