Did you know that January 19th is National Popcorn Day? Well, to me, that sounds like, “Oh, goodie! I get to read–or write–while munching on a special treat of some homemade popcorn!”
This is my favorite recipe, so I thought I would share and remind you that, you know, you really ought to celebrate this holiday. Just make sure you take a trip to the library or your favorite ebook store first! Unless, that is, you’re reading something really great right now, in which case, you should continue on, then let me know if I should read it when you’re done 😉
1/4 Cup Vegetable Oil
1/4 Heaping Cup White Sugar
1/2 Cup Popcorn Kernels
1/4 tsp Salt
1/2 tsp Ground Cinnamon
1. In a large saucepan (4 qt.), heat the oil on medium-high (though closer to the medium side) with three kernels of corn. Put the lid on.
2. In the meantime, measure out the sugar, and stir together the cinnamon and salt to make a cinnamon-salt mixture. Also, pull out your cookie sheet. Set aside.
3. After the three kernels pop, leave the lid on and wait 1 minute. Using a large spoon, pull the three popped kernels out, then quickly stir in the sugar until pretty well combined. Pour in the rest of the 1/2 Cup of kernels, and cover the pan with a lid again. Shake the pan (move the pan back and forth over the burner quickly) so all the kernels can be coated with the sugar and oil.
4. Let the kernels sit for about 15 seconds, then shake again. Continue letting them sit for about 15 seconds and then shake for a few seconds until you hear kernels beginning to pop.
5. Once the kernels begin popping, shake for a few seconds, then let the pan sit for a few seconds. Continue shaking then resting until the popping slows down to one popping every one to two seconds.
6. REMOVE FROM HEAT IMMEDIATELY!! Carefully (watch out for any popping stragglers) tilt the pan away from you (and anyone else) and lift the lid. Pour the corn out onto the cookie sheet and use the spoon to spread across the sheet.
7. Once the Kettle Corn is spread over the cookie sheet, sprinkle the cinnamon-salt over the kettle corn. Using either a spoon or your hands, toss to coat with the cinnamon-salt. While tossing, pick out un-popped kernels. They tend to stick to the caramelized popcorn instead of settling to the bottom.
8. Allow to sit until cool enough to eat. Store leftovers in an airtight container (or ziplock).