Place the oil and 4 popcorn kernels into a large heavy-bottomed or nonstick pot 01 wok, with a lid. Turn the heat to just under medium. Cover the pot. When you hcr11 the 4 kernels pop, you will know the oil has reached the right temperature Open Uw lid, add the sugar and corn syrup and stir to dissolve. Immediately add the remaining popcorn kernels and salt. Stir. Cover the pot.
With kitchen towels or oven mitts to protect your hands, hold the lid on the pot or wok and shake continuously over the heat. Keep the contents moving or th<‘ sugar will burn and the popcorn will stick. Do not remove the lid or kernels will shoot out. Once the popping has slowed, remove from heat to prevent the sugar from 1 scorching. Immediately transfer the kettle corn to a large bowl.
Store for up to one day in an airtight container.
Ingredients:
- 3 tablespoons canola or vegetable oil
- ½ cup white-popcorn kernels
- ¼ cup sugar
- 1 tablespoon light corn syrup
- ½ teaspoon fine sea salt
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Recipe by Susie Fishbein