Ingredients:
3/4 Cup Of Deerfield Farms Unpopped Kernels
1/2 Teaspoon Of Kosher Salt
1/4 Cup Of Pure Turbinado Sugar
1 Tablespoon Of Extra Virgin Olive Oil
Information:
Serving Size 5
149 Calories Per Serving
1 Grams Of Fat
Preparation Instructions:
Eric from St. Paul Minnesota emailed my staff this low fat kettle corn recipe. To begin the preparation process, first you will want to preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Let your oven heat for about twenty minutes, so that it's nice and toasty. Next you will want to take out a standard popcorn air popper device. Plug the device in, and then pour the extra virgin olive oil into the popping tray. Next pour your unpopped kernels into the tray, and then mix them around in the oil, so that they have a nice even coating. You will then want to pop your popcorn into a large oven safe brown paper bag. Once your popcorn has filled the bag, you will then want to evenly sprinkle into it the pure Turbinado sugar and kosher salt. Next tightly seal the bag, and shake it vigorously until all of the sugar and salt have been evenly distributed. Finally you will want to slide your brown paper bag into the oven to heat for just long enough to melt the sugar granulates, which should be roughly one to two minutes. This part of the recipe is tricky, so be sure not to overcook the popcorn in the oven, as you will burn it. Once your sugar has melted, take it out of the oven, and shake it for thirty second using oven mitts, so that you don't get burned. And lastly you will want to let it cool for about ten minutes before serving it, as this should allow the melted sugar to caramelize around the hot popped popcorn pieces.
