Ingredients:
1/2 Cup Of Deerfield Farms Popcorn Kernels
1/2 Cup Of C&H Dark Brown Cane Sugar
1/8 Cup Of Planters 100% Pure Peanut Oil
3 Tablespoons Of Austria Stroh Rum 80
1/2 Teaspoon Of Granulated Kosher Salt
Information:
Serving Size 5
322 Calories Per Serving
16 Grams Of Fat
Preparation Instructions:
Sean from the great city of Crystal Beach Florida sent in this very interesting and delightful rum flavored kettle corn recipe. To begin the cooking process, please take out a deep pot, and preferably one with a nice nonstick inner lining. If you use a rough pot with a poor lining, then you might burn this recipe, as it's easy to do even with the best nonstick pot available. Next place your pot onto the burner, then set your temperature dial to medium high heat. Moving forward, next pour into your deep pot the Deerfield Farms popcorn kernels, Planters 100% pure peanut oil, and Stroh rum 80. Using a long wooden spoon, stir these ingredients around until they are thoroughly mixed together. Next place a tight fitting lid on to the pot, then put on a pair of snug fitting oven mitts. At this point you will want to shake and rattle the pot until the first cup of popcorn has popped. Then quickly take off the pot lid, and stir in the C&H dark brown cane sugar. Stir the sugar well, and ignore the few kernels that are likely popping out of the pot. Once the brown sugar is stirred in, place your lid back on to the pot, and then continuously shake and rattle the pot, while keeping the bottom of it touching the burner. Continue shaking the pot until all the popcorn pops, or until the popping slows to roughly one pop per second. Next remove the pot from the burner, and then sprinkle in the kosher salt. Place the lid back on to the pot, then vigorously shake it for three full minutes while it cools. Finally you will want to let it sit for five minutes so that the sugar and salt can caramelize, then pour it into a large serving bowl. Chow down on this awesome snack while it's still warm. Thanks for reading through this.
