Classic Kettle Cornby caroline
Classic Kettle Corn
- 1/2 cup safflower oil
- 1/3 cup granulated sugar (We subbed brown sugar in this batch shown above which is also very yummy and gives it a caramelized effect.)
- 1/2 cup unpopped popcorn kernels
- three pinches of salt (We kinda Rachael Ray-d it.)
Heat the safflower oil in a large pot over medium heat. Once the oil is sizzlin', stir in the sugar and popcorn. Cover, and consistently shake, shake, shake the pot to keep the sugar from burning. When the popping has slowed down to about once every 2 seconds, remove the pot from the heat, while continuing to shake until the popping has stopped. Pour the popcorn into a large bowl and dump on in the salt. Let the popcorn cool and stir occasionally to keep the popcorn from clumping.