Ingredients:
1/3 Cup Of Crisco Pure Vegetable Oil
1/3 Cup Of Mushroom Popcorn Kernels
1/4 Cup Of Superfine White Sugar
1/4 Teaspoon Of Kosher Salt
Information:
Serving Size 4
207 Calories Per Serving
9 Grams Of Fat
Preparation Instructions:
Ryan from Ontario Canada just sent us this awesome stove top kettle corn recipe. To get the process rolling along, first you will want to take out a heavy pot, and then set it on to your stove top. Place your stove temperature to medium high. Next pour the Crisco pure vegetable oil and mushroom popcorn kernels into the pot. Stir the kernels around in the oil so that they're evenly coated. Once the oil begins to sizzle, you will then want to pour in the superfine white sugar. I use superfine sugar, because it's small granulates melt the quickest, which is ideal for this recipe. For the next step, you will want to place a lid over the popcorn, then shake it continuously while wearing oven mitts. Continue shaking the pot until the popcorn popping stops. Moving right along, next pour the kettle corn into a large wooden bowl. Once your popcorn is in the bowl, sprinkle it with salt, then toss the kettle corn so that the salt is evenly disbursed. Cheers, we hope that you liked this recipe. Feel free to hit us up with any feedback that you might have regarding this tasty recipe.
