1/2 Cup Of Organic Popcorn Kernels
1/4 Cup Of Pure Vegetable Oil
1/3 Cup Of Dark Brown Cane Sugar
1/2 Teaspoon Of Regular Salt
Serving Size 5
211 Calories Per Serving
12 Grams Of Fat
Bruce from Lake Oswego Oregon was cool enough to let us publish his sweet caramel kettle corn recipe here on our website. To begin the cooking process, first you will want to take out a large pot with a lid. Pour the pure vegetable oil into the pot, and then heat it up over a medium high heat setting. Once your oil has been heating for about one full minute, you can then slowly pour in the organic popcorn kernels, being extra careful not to splash around the scorching liquid. Once your kernels are in the hot oil, stir them around a bit so that they get a nicely hearty coating. At this point you will want to pour in the dark brown cane sugar, mixing it around with the kernels. Moving on to the next step, place a lid over the pot and seal it well. Then using oven mitts, shake the pot continuously until the popcorn popping slows to a ratio of about one pop every two or three seconds. At this point you will want to remove the pot from the stove, then evenly sprinkle the regular salt over the top of the popped popcorn. Then quickly seal the pot, and again shake it so that the salt has a chance to evenly disperse throughout the popcorn. You are now ready to serve this wonderful dessert. We hope that you loved the kettle corn as much as we have.