Ingredients:
1/2 Cup Of Unpopped Popcorn Kernels
1 Teaspoon Of Crisco Pure Vegetable Oil
1/2 Teaspoon Of Kosher Salt
1/4 Cup Of White Granulated Sugar
Information:
Serving Size 5
199 Calories Per Serving
4 Grams Of Fat
Preparation Instructions:
Many thanks to Sarah from Los Angeles California, who was nice enough to email our staff this microwave kettle corn recipe. To get the process rolling, first you will want to take out a small bowl, and then rapidly stir together the Crisco pure vegetable oil and unpopped popcorn kernels. Next take out a brown paper lunch sack, and then pour the oiled popcorn kernels into it. Moving along, next sprinkle the kosher salt into the sack. Once those steps are done, fold the top of the sack over a couple of times to seal it tightly. You are ready to begin the cooking process, so place the brown paper sack into the microwave, set the heat to high, and let the popcorn cook for roughly three full minutes, or until the popcorn has slowed to a pop ratio of once every two seconds. At that point you will want to remove the sack from the microwave. Open up the sack while your popcorn is still extremely hot, and sprinkle in all of the white granulated sugar. You will then want to reseal the sack, and then vigorously shake the popcorn so that it's evenly coated in the sugar. The trick is to add the granulated sugar to the hot popcorn quick enough so that it has a chance to slightly melt and caramelize. Once the sugar coating has solidified, pour the kettle corn into a serving bowl, then stir it to break up any popcorn clumps. We hope that you enjoyed this recipe.
