Life has been changed forever.
Probably in a bad way, since my days will now be consumed by popcorn eating.
I’ve always loved popcorn.
Just ask the good folks at the Mayfair who always bare witness to an ecstatic Hilary running towards them as they give away gigantic bags of end-of-the-night popcorn. Ask anyone who goes to the fair with me. Ask Ariel who was nearly trampled to death at Bluesfest this year when I ran through the crowd in search of a popcorn seller.
Fact: I am investing in my health.
Lets look at the positives. Popcorn is better for you than chips. It’s also significantly cheaper. Okay, so I eat it in bed for breakfast sometimes, but really, doesn’t everyone?
But okay, if you aren’t currently a popcorn-in-bed eater, this recipe will convert you. I swiped this recipe off my friend and roommate Brittany who, if possible, would create an at-home version of every single snack food. Her blog is full of delicious, homemade concoctions. Go love it.
Anyways, the other night as Britt, Freya and I were settling in to watch Kill Bill, the former decided to whip up a batch of kettle corn. Even though Freya and I were sharing a large bowl (B separated hers to put nutritional yeast on it, typical), our popcorn was gone in an instant. Really, record-breaking time.
We needed to make more popcorn, and ran over to the corner store in desperation, searching for more corn kernels. They were closed, and we were left with only a half-sized, second serving. Probably wise.
Since that fateful night, uh, less than a week ago, I’ve made three more batches of the popcorn. It is sinfully delicious in every way.
Prepare to snack.
Recipe: Homemade kettle corn
- 1/4 cup vegetable oil
- 1/2 cup popping kernels
- 1 1/2 tbsp white sugar
- 1 tsp salt
In a large, non-stick skillet with lid, warm oil over medium heat. Once the oil is hot enough (you will be able to tell by flicking water onto the pan – if it bubbles, then it’s ready), add the popcorn kernels, swishing the pan around the coat them in the oil.
Add the sugar and make sure the kernels are coated. This is what will give the popcorn its candy coating.
Put the lid on the pan and shake the pan often, increasing the frequency of the shaking when the popcorn starts to pop. This is very important as it prevents the kernels from burning.
Once it sounds like all the kernels have popped, remove the pan from heat and carefully open the lid.
Sprinkle the salt evenly over the popped corn and toss gently to coat.
Makes one big popcorn bowl (good for two ravenous snackers).