Ingredients:
1/3 Cup Of Unpopped Organic Kernels
1/4 Cup Of C&H Pure Cane White Sugar
1/4 Cup Of Softened Salted Margarine
1/4 Teaspoon Of Celtic Sea Salt
Information:
Serving Size 4
244 Calories Per Serving
10 Grams Of Fat
Preparation Instructions:
My old friend Antonio out of Polk City Iowa authored this original kettle corn with margarine recipe, and man is it fantastic. The preparation process is pretty easy and straightforward. For step one, take out a stainless steel brewing pot, or any deep pot with a nonstick liner. You do not want to use an old pot with a shoddy liner, as the sugar and salt will blacken and burn, making your kettle corn bitter tasting. Place your pot on to your stove top, and then set the heating temperature to medium high. For the next step, place the softened salted margarine and unpopped organic kernels into the pot. You don't have to use organic popcorn kernels obviously, as any regular kernels will do just fine. Place a tight fitting lid over your pot, and wait for the popcorn popping to begin. Once the popping starts, take off the lid, then quickly pour in the C&H pure cane white sugar, then follow that by placing the lid back on to the pot. Next quickly grab some oven mitts, put them on, and then energetically shake the popping kettle corn. When the popcorn popping slows to one pop every one second, then remove your brewing pot from the burner, while continuing to shake the kettle corn. Continue shaking the vessel while the popcorn cools. Finally you will want to sprinkle the Celtic sea salt over the kettle corn, giving it a final few shakes just to evenly spread out the salt. That wraps up this quick and delicious recipe, we hope that you had a fun time making it.
