Ingredients:
2/3 Cup Of Monster Mushroom Popcorn Kernels
1/4 Teaspoon Of Table Salt
1/4 Cup Of Light Muscovado Sugar
1/4 Cup Of Grapeseed Oil
Information:
Serving Size 4
179 Calories Per Serving
14 Grams Of Fat
Preparation Instructions:
One of our web users named Annette from Greensboro North Carolina mailed us this wonderful salty sweet kettle corn recipe. The cooking process is quite simply. To get started, first you will want to take out a deep cooking skillet, and then pour the grapeseed oil into it. Heat this oil over medium heat. While the cooking oil is heating, place a lid over the skillet, making sure that the lid is tightly fitting. Once your gourmet grapeseed oil begins to shimmer, pour the yummy monster mushroom popcorn kernels into the oil, stirring them around with a wooden spoon, so that they are nicely coated in scorching oil. Next place a lid over the skillet, and shake the skillet around until the first two handfuls of popcorn has popped. Then very quickly pour in the light Muscovado sugar, and place the lid back over the skillet. Continue to shake the cooking vessel until all of the popcorn pops. Once it is done, evenly sprinkle the table salt over the top of the fresh made kettle corn. You are now ready to pour the tasty snack into a serving bowl. Eat the sweet kettle corn while it's fairly warm.
