Ingredients:
1/3 Cup Of White Popcorn Kernels
3 Tablespoons Of Safflower Oil
2 Tablespoons Of White Superfine Sugar
1/4 Cup Of Pure Maple Sugar
1/3 Teaspoon Of Table Salt
1/8 Teaspoon Of Red Cayenne Pepper
Information:
Serving Size 8
288 Calories Per Serving
4 Grams Of Fat
Preparation Instructions:
Julie from Amherst Massachusetts was nice enough to let us publish her original spiced maple kettle corn recipe. For step one, you will want to take out a large cooking pot, preferably something with a nice nonstick inner lining. You will then want to set the pot on to your stove, heating it over medium high heat for two minutes. Make sure that the pot is covered with a tight fitting lid while heating it. Next pour the safflower oil into the pot, and let it heat until it starts to shimmer. At this point you will want to pour in the white popcorn kernels, and then stir them around in the oil. Next place your lid back over the top of the pot, and then using oven mitts, shake the vessel until all of the popcorn pops, and the popping slows to about one pop every two seconds. At this point you will want to remove the pot from the hot burner, and quickly pour in the white superfine sugar, pure maple sugar, table salt, and red cayenne pepper. To make sure these added ingredients get evenly disbursed, you will want to tightly secure the lid on to the pot, and then vigorously and continuously shake it for two to three full minutes. Finally you can set the warm pot aside for about five minutes, with the popcorn sealed inside of it. This will allow the sugars and salt to caramelize a bit. Serve the popcorn warm in a large serving bowl, preferably a wooden bowl as that tends to accentuate the splendid flavor.
