I have NOT been compensated in any way for the following recommendations.
Just look at all that delicious salty/sweetness...
Doesn't it just make your mouth water and take you back to the days of going to the State Fair when you were a kid? Light and airy with a touch of sweet and a touch of salty. And it's cheap, cheap, cheap to make! I could eat a whole batch of this Kettle Corn. All. By. My. Self. Shhhhh! Don't tell anyone...I actually have eaten an entire batch in one sitting! Several times. Just once!
Hey! Lookie here:
According to www.popcorn.org : "Compared to many snack foods, popcorn is low in calories. Air-popped popcorn provides only 30 calories per cup. When oil-popped, it contains only 55 calories. Even drizzled lightly with butter, it's only 90 to 120 calories per cup. Popcorn is a whole grain food which makes it a high-quality carbohydrate source that is not only low in calories, but high in fiber. This means it takes longer to chew and makes you feel full longer." And it's gluten free!
Full recipe below:
First, gather all your ingredients and have a large bowl handy for the finished product:
1/3 cup regular popping corn
(I used store brand popcorn from a bag. I keep the kernels in this air tight glass jar to keep it fresh after I open the bag-this results in fewer unpopped kernels. It's the moisture inside each little kernel that makes popcorn pop, so every once in a while I will add a few drops of water on top of the kernels and give the jar a shake just to retain the moisture within each kernel to help keep the popping goodness fresh).
1/3 cup cooking oil
(Use whatever kind of oil you like. I usually use canola oil, but I tried this soybean oil for the first time and it worked great. I've been reading all the health benefits of Organic Coconut Oil for various uses, so I will try that in the near future. I'm thinking olive oil would NOT be a good choice because of the taste and because it has a lower smoke point than canola or other oil).
1/3 cup sugar
(Brown sugar or white. Your call. DO NOT use dark brown sugar! Doesn't work! Believe me on this...blech! Light brown or white sugar works great. I have tried them all but, I usually use raw sugar that isn't as processed as white sugar and contains more molasses, sometimes called tubinado sugar. Turbinado sugar is believed to be a healthier alternative to white sugar because it undergoes less processing. If you want to know more about it go here: www.wisegeek.com/what-is-turbinado-sugar.htm I get this sugar hot off the press from my family's sugar mill in South Louisiana (more on that later) but you can get it here. Make sure you keep this sugar in an airtight container like this one to keep it from clumping because of it's high moisture content My grandmother always keeps a slice of bread on top of her brown sugar for this very purpose. Give it a try.).
Salt to taste
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| I use Redmon Real Sea Salt It is full of all the trace minerals that are stripped out of other salts during processing. It doesn't contain any of the those unpronounceable synthetic ingredients either. It's on sale right now at www.vitacost.com for $3.59 (27% off the regular price of $4.92) But wait! There's more... get an extra 10% off right now with CODE: HEARTS. I have not been compensated for this recommendation. |
Now put all of your ingredients,except the salt, into the popper and close the lid.
Set your heat to medium-high and start turning the crank. Keep cranking until you no longer hear the kernels popping. Don't worry, this doesn't take very long...maybe 2 minutes, tops! It'll all be worth it in the end.
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| photo credit |
Just keep cranking, just keep cranking, just keep cranking.
Pour into the bowl you have waiting and sprinkle with salt. Stir and ENJOY!
Wipe the drool off your chin and see if you can wait til it cools down a little before you dive in. Betcha can't. I may or may not have even eaten the pieces that fell onto the floor while pouring. Just saying.
Kettle Corn
- 1/3 cup regular popping corn
- 1/3 cup cooking oil
- 1/3 cup light brown sugar
- salt to taste
- cinnamon or vanilla extract, optional (Never tried this. It's good enuff without, I pinkie promise!)
