Summertime may seem like an odd choice for kettle corn but since I like to snack on popcorn and it stales quickly in the humidity, kettle corn seemed like a good bet to help the popcorn stay crispy throughout the afternoon. This is not the case, but it was good excuse to eat kettle corn. Our original method still works. That said, we've made some small tweaks.
I've embraced the Stovetop Whirly Pop. It makes the whole popping process much easier and it's easy to clean. I use a combination of sunflower seed oil and whole butter instead of straight oil--basically 2 tablespoons of each fat. I put it in the popper and as the butter melts I add 1/2 cup of popcorn. I tend to use 1/4 cup of sprouted popcorn and 1/4 cup of organic yellow popcorn kernels. I like the combination of sizes that I get from a blend. I do a quick whirl to coat the popcorn with oil and then add 1/3 cup of sugar and the salt. I've cut the salt to a heaping 1/4 teaspoon because that's what I use in my regular popcorn ratio, I've grown a little less salty over time. Then I increase the heat to medium and turn the handle of the popper until the kernels begins to pop. At that point, I reduce the heat to low and continue to turn the handle until the popping tapers off. The handle can get a little stiff but as long you turn it continuously, it should be fine. Then I dump everything out into a big wooden salad bowl and shake it a bit to cool things off. You could also spread it out on a sheet pan to cool but I prefer to minimize my dishes. Once the popcorn is completely cool it's ready to eat. The trick is not to sit there and eat it all at once.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
