Ingredients:
1/2 Cup Of Unpopped Popcorn Kernels
1/4 Cup Of Pure Wesson Vegetable Oil
1/4 Cup Of C&H White Cane Baking Sugar
1 Pinch Of Granulated Table Salt
Information:
Serving Size 5
210 Calories Per Serving
12 Grams Of Fat
Preparation Instructions:
I would like to thank John from New York City for sending us this homemade kettle corn recipe for publishing. To begin the creation process, you will first need to take out a medium size pot, and then place it on a burner. Next add your pure Wesson vegetable oil into the pot, and heat it over medium heat. While your vegetable oil is heating, stir into it the white cane sugar and unpopped popcorn kernels. Moving along, next you will want to place a lid over the cooking pot, and then continuously shake the vessel to keep the sugar from getting burned. At the point that your popcorn only pops every three seconds, you will then want to remove the pot from the burner, while continuing to shake it for at least another few minutes, just to make sure the popcorn doesn't burn. Once all of the popping has completely stopped, you can then pour the homemade kettle corn into a large snack bowl. While the popcorn cools, fluff it occasionally just to keep it from clumping at all. As an optional garnish, you can sprinkle the table salt evenly over the top of the popcorn. That wraps up this tasty recipe, we hope that you enjoyed it.
