Wednesday, August 26, 2009

Mmmm... Kettle Corn

Liked it so much that I have to share.

I do grocery shopping at Wal-mart and they only carry Orville Redenbacher popcorn, which does not carry the "no trans fat" label. I did buy some of their single serving kettle corn, and it had an off taste-- too fake salty.

Maybe it's the economy and the whole back-to-basics marketing movement, but I bought some plain ole kernels. Great Value brand. $1.25. The O.R. kernels were 4 dollars!

Parade magazine (in the Sunday paper) had a recipe this weekend for sweet and spicy kettle corn. I let out the spicy and just kept it sweet. It was wonderful.

As I was popping, I remembered those early grade school history lessons about the pilgrims learning about corn from the Native Americans. I felt all Pioneer Annie.

Before microwave popcorn hit it big, we cooked our popcorn in an air popper. But to cook it on the stove is kinda like magic. You heat the oil, drop in the kernels, and cover.

You shake the pot and wonder, Will it burn? Will it pop? And lo, it does. It did.

One 1/2 cup of kernels made an entire pot full-- probably 6-8 cups. It was caramelized, rugged, and wholesome.

Here's the recipe from Bobby Flay.

Sweet and Spicy Kettle Corn

3 tbsp. oil (I used vegetable)
1/2 cup kernels
3 tbsp. sugar
2 tsp. kosher salt
2 tbsp. ancho chili powder * (I omitted)

Heat oil one minute on medium heat in a heavy 4 quart pot. Drop kernels in a single layer and cover with sugar. Cover with lid. Shake pot periodically to prevent burning. Take pot off the stove when popping slows to pops every 3-5 seconds. Remove lid and add salt and chili powder if desired.

Enjoy, home pioneers!

1 comment:

Laura and Boone said...

i love your descriptive words~ rugged especially :) can't wait to try- thanks for sharing!