We love kettle corn. In fact, earlier this summer I took the kids all the way to Busch Gardens one Wednesday because I was craving it. So when we took the kids to Busch Gardens on our mini vacation from home today, we had to get some.
I did a little research, and apparently kettle corn may date back as far as the 1700s. American settlers would mix lard and dry corn kernels in a kettle and stir them with a paddle until the corn popped, adding sugar, honey or molasses, whichever was on hand.
I don't think you can replicate kettle corn at home without a kettle. You can make something that tastes similar, but you can't create the sweet crunch that you get after the kernels are tossed in a kettle.
Microwave kettle corn
1 bag microwave pop corn (no butter flavor)
1 1/2 T butter, melted
Salt to taste
Sugar to taste
Pop corn according to package directions. Pour into a bowl and top with melted butter. Toss and add salt and sugar to taste.
I've never tried this version -- I remember my mom popping corn in a pan on the stove, but I haven't tried it since the microwave came into our lives. I'm going to pick up some lose pop corn kernels the next time I go to the store though.
Stove kettle corn
1/4 cup vegetable oil
1/2 cup unpopped popcorn kernels
1/4 cup white or brown sugar
Salt to taste
Coat bottom of a heavy pan with a lid with oil. Add corn kernels and cook until almost ready to pop. Sprinkle evenly with sugar. Top with lid and shake pot constantly to pop corn. Once popping has slowed, remove pot from heat and salt to taste.
0 comments:
Post a Comment