Ingredients:
1/2 Cup Of Fireworks Popcorn Sunset Fire Kernels
1/8 Cup Of Organic Extra Virgin Coconut Oil
1/8 Cup Of C&H Light Brown Cane Sugar
1/4 Cup Of C&H Pure Superfine White Sugar
1 Teaspoon Of Fine Ground Kosher Salt
Information:
Serving Size 6
301 Calories Per Serving
19 Grams Of Fat
Preparation Instructions:
Kenny from the Bronx of New York City sent me this really cool homemade NYC kettle corn recipe, his very own. For step one, please take out a large nonstick stock pot with a lid. For step two place the stock pot on to your burner, and set your temperature gauge to medium high. For step three, pour the organic extra virgin coconut oil into the pot, and let it heat until it starts to slightly shimmer. Do not allow the oil to smoke or bubble. For step four, pour the Fireworks brand sunset fire kernels into the pot, and stir them around in the scorching hot oil, so that each kernel is coated in it. For step five, take out a pair of oven mitts, put them on, and then place the lid on to the pot. Moving along to step six, steadily shake the pot, however do not allow the bottom of the pot to leave the burner, or heat source. Step seven is tricky, so pay close attention. Once roughly two cups worth of popcorn has popped, quickly remove the pot lid, pour in the superfine white sugar and light brown cane sugar, and stir it around thoroughly using a long wooden baking spoon. Next for step eight you will want to place the lid back on to the pot, then continue to vigorously shake the pot until all of the fresh popcorn has popped, and the popping slows to roughly one pop per second. At this point please remove your pot from the heat source, then evenly sprinkle it with your fine ground kosher salt. Continue shaking the pot until the kettle corn cools. This last step is important, as it will allow the sugar and salt to melt and caramelize. You can now pour the homemade NYC kettle corn into a huge serving bowl. The kettle corn will keep for up to forty eight hours, just store it in a container.
