Everyone seems to have that one special fair food that makes them weak in the knees. For some it’s funnel cake, though my intense dislike of all things doughnut keeps me from siding with that crowd. For others, it’s the ever-popular food on a stick, which earns presentation points for sure. But for me, it’s neither sticks nor frying that gets my taste buds dancing. It’s kettle korn, plain and simple.
Now here’s the great news. I’ve always thought of kettle korn as one of those elusive treats that you can only depend on if it’s peddled from the back of a truck or on the side of the street. But alas! I have found a recipe on the Food Network website (it’s from Rachael Ray, if you’re looking for the original) that is amazingly delicious, totally replicable and a sure-thing kind of crowd pleaser.
So here it is. Easy peasy:
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• 1/2 cup popcorn
• 1/4 cup canola oil
• 1/4 cup sugar
• 1 teaspoon salt (though I do the measure-in-your-hand thing and usually use about 1/2 teaspoon)
Heat oil and popcorn in a large pot over medium-high heat. (This is one of those recipes that really does benefit from a high-quality pot. I tried it once in our cheapo version and burned it to a crisp. You don’t want the pot calling the kettle korn black, you know?) When the popcorn starts sizzling, sprinkle sugar over the top, and cover with lid.
Now here’s the fun part. When the popcorn starts popping, periodically shake the pot (hold on to your hats, err, lids!) so popcorn doesn’t stick to the bottom and burn (Warning: Frequent consumption might cause injury. When I first found this recipe, I made it three times in one week. By Friday, my wrist was intensely sore — guess I’m a pretty dedicated shaker.) When popping stops (takes 3 to 5 minutes), remove from heat. Sprinkle the salt over the popcorn, give it another good shake, and bask in the completion of sugary/salty goodness. Serve warm or cold; it’s always delish.
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Hats off to Rachael Ray for her stroke of genius. Now I’m forever indebted to her skills in the kitchen. Yum-o.
XO,
Katrina