Jul 23 2008
Sweet + Salt = Yummy Kettle Corn
Speaking of sugar, there’s one item (besides baked goods) in which Stevia will not do, and that is the highly addictive phenomenon known as Kettle Corn.
If you’ve never before tried this sweet-and-salty popcorn made with granulated sugar, salt, and oil, walk–no, run!–to your nearest fair, amusement park or open air market, where you will most likely find a Kettle Corn vendor preparing the delicious stuff.
In the close but no cigar vein, you can also find Kettle Corn in the microwave popcorn section of your local supermarket.
Or DIY with one of these recipes:
Kettle Corn
Sweet and Salty Kettle Corn
But to me it’s kind of like salads and/or sandwiches, both of which always tastes better when someone else makes them. You haven’t ad Kettle Corn until you’ve bought it freshly made and piping hot from a vendor.
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I make kettle corn at festivals. The trick I’ve noticed is to get the sugar and oil to melt completely before it pops. You want to get it to a point where you’ve almost browned the sugar, and not just have it melt and stick to the popcorn. It’s tricky, because the sugar just loves to burn and stick to your pan.