Recipe Midwestern Sugar （Kettle） Corn

RECIPE: MIDWESTERN SUGAR (KETTLE) CORN

T his is a simple and sweet snack from just a few ingredients!

The most critical part of this recipe is actually the pot. I use a 4-quart, 2-handled pot with a tight-fitting lid that I can hold on with my thumbs. Wear good oven mitts (or welding gloves) or use large potholders, because the pot will be HOT when you are shaking it.

Ingredients:

1/2 c popcorn kernels

1/4 c cooking oil

1/4 c sugar (white sugar is traditional, but brown or turbinado sugar will give a delightful molasses flavor)

Sprinkle of salt if desired

Directions:

Heat oil over medium heat until a single kernel in the oil starts to sizzle.

Stir in sugar and remaining kernels.

Cover pot and shake firmly above the burner every few minutes. Letting it sit on the burner will allow the sugar to burn! Make sure your lid is on tight and shake vigorously enough to mix the popcorn.

Do not remove the lid while popping!

Take it off the heat when there are three or more seconds between pops and IMMEDIATELY transfer to another vessel. The sugar may burn if you leave it in the hot pot!

Stir while warm to break up clumps and enjoy warm or cooled.