Sunday, October 21, 2012

Popcorn Lessons

I sometimes work at the Winter Park Farmer's Market selling MultiGrain Rice Cakes. (check out CoCo B2B for video on the machine).  Free samples!  Delicious MultiGrain Rice Cakes - freshly made! All natural, no fat, no sugar, no cholesterol, less than one Weight Watchers point and only 15 to 20 calories each!  Free Samples!   I feel like a carnival barker:  Heya heya heya!  Step right up!!

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
popcorn oil
popcorn salt
big bowl
large spoon


  • 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.

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