Ingredients:
1/2 Cup Of Orville Redenbacher Popcorn Kernels
1/4 Cup Of Pure Wesson Canola Oil
1/2 Teaspoon Of Granulated Table Salt
1/4 Cup Of White Cane Granulated Sugar
2 Tablespoons Of Real Salted Butter
Information:
Serving Size 5
237 Calories Per Serving
13 Grams Of Fat
Preparation Instructions:
This is a copycat recipe for Orville Redenbacher kettle corn, which was sent in to us by Jeremy of Houston Texas. To begin the cooking process, please take out a deep cooking pot with a nonstick inner surface. Place this pot on to a stove burner over medium high heat. For step two, pour the pure Wesson canola oil and real butter into the pot, let it heat up until it forms one even scorching hot liquid. For step three, pour in the Orville Redenbacher popcorn kernels, as well as the white cane granulated sugar and table salt. You will then want to place a lid on the cooking pot, then proceed to steadily shake the pot while the popcorn pops. Continue shaking it until the popping slows to one pop every two seconds, then slide the pot off of the burner. Continue shaking the popcorn until it completely stops popping, as you don't want the sweet sugar to burn. Once the popcorn has completely cooled, you will then want to vigorously shake the pot to make sure that the popcorn is evenly coated with the sugar, salt, and oil. For the last step you will want to pour the tasty popcorn into a large serving bowl. Serve the kettle corn while it is still very warm.
