Kettle Corn Recipe from the Kitchen of Jason Teater – 2012
- Heat 1/4 cup oil in a big kettle on medium high heat.
- Add 1/2 cup popping corn.
- Top with 1/3 cup sugar.
- Put the lid on.
As soon as the first kernel pops, start shaking the pot. I found it was easier to shake the body side to side and hold the arms more still, but either way you have got to shake it so the sugar doesn’t burn on the bottom.
Stop and take it off the heat when the popping slows. If you wait too long or don’t shake enough, the sugar starts to burn. My kettle gets about half full.
Quickly transfer to a big bowl and sprinkle/toss with a teaspoon of salt.
Serves about 2 people but only takes about 6 minutes to make a batch.