At the end of July, I informally appointed myself the Ambassador of Stovetop Popcorn. Now that my business cards are printed and my office is decorated, I'm ready to begin my job.
Sunday my daughter and I gathered around the stove to pop kettle corn, a treat that became a staple at Kansas festivals in the mid 1990's. I've never understood the appeal of kettle corn. Instead of flirting with slight sweetness of kettle corn, I prefer to commit to the delight of a slice of pie or a funnel cake. My daughter, on the other hand, displays a Christmas-morning enthusiasm for kettle corn. Her love of kettle corn and my love for her motivated me to make kettle corn.
I wasn't expecting much from the recipe, but 30 minutes after I pulled the popcorn off the stove, I stared at an empty bowl and realized that the yin and yang of the sweet and salty kernels had cast a spell on my taste buds. I'll never be the same.
- 1/4 cup vegetable oil
- 1/4 cup sugar
- 1/2 cup popcorn
- salt to taste
- Heat the vegetable oil in a large pot over medium heat.
- Once hot, stir in the sugar and popcorn.
- Cover, and shake the pot constantly to keep the sugar from burning.
- Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped.
- Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps.
In a previous post, I explained that I used an old aluminum dutch oven to popcorn. Here's a photo of this versatile culinary tool.
There's no need to purchase a special popper. Popping corn on the stove should be an inexpensive endeavor.
keep on the sunny side,