This and the Kettle Korn booth are both owned by a lady that I work part time for, and so our booths are side by side. Yesterday I sold a record number of bags of rice cakes and in all my free time while I watched the machine for logjams and as I hawked my product, I watched the guy next to me cook pot after pot of kettle korn in a huge copper cauldron. My booth can be run solo (two is better when the machine is running), but the kettle corn is a four person job, and they move about like worker ants wearing long sleeves and sunglasses and cowboy hats. The giddyup get up isn't a fashion statement, but for safety, as an errant kernel of sizzling sugar coated corn can put a hurt on a person. Every now and again, one would come my way, but those few extra feet of air travel cooled it just enough to sting for a second but not burn.
This is how it's done:
First a ladle or two of oil, then a giant cup of corn, give it a swirl, add sugar, stir stir stir as it pops, dump into pan, add salt.
I usually bring home a bag, but it was such a busy day, they ran out of product and I was left empty handed. Sigh. Today as Mark and I watched the Tampa Bay Buccaneers lose to the Saints, I took a kitchen break and whipped up my own version of kettle korn. Here is my recipe:
You will need-
mid-sized pot with lid
- In a mid sized pot with lid over high heat, swirl enough butter flavored popcorn oil to mostly coat the bottom of the pot.
- Add 4 kernels of corn and cover. Wait to hear four pops.
- Add 1/4 cup popcorn kernels, cover and swirl just a few seconds to moisten the corn.
- Immediately add 2 teaspoons sugar.
- Cover and shake pan over high heat until popping stops.
- Dump into big bowl and give a few shakes of fine popcorn salt (to taste). Stir well with a large spoon.
I have a glass top stove and it worked fine. In fact, I think shimmy-shaking the pan was much easier on the smooth surface. David came in and liked it so much, I taught him how to make his own batch.