Kettle Corn

    I first tried kettle corn in a Utah Walmart parking lot as a college student in the late ‘90s. A fundraiser was being held, and batches of kettle corn were being prepared in a BIG METAL KETTLE! My roommate Charlotte said, “Oh, I love kettle corn!” and bought us a bag. I was hooked--one of my first forays into the salty-sweet flavor combo that is now so popular.

     You can imagine my delight at finding the recipe online (Pretend Chef blog) which I tweaked a little bit. This homemade microwave popcorn is easy, producing authentic oil-popped popcorn.

Ingredients:

Small paper bag (lunch-bag size) 
¼ c. popcorn kernels
3 Tbsp. vegetable oil
1/8 - ¼ tsp. salt (according to taste)
1 - 2 tsp. sugar (according to taste)

Directions:

1. Put popcorn kernels and oil inside the paper bag.

2. Roll top of bag down a couple times, but leave plenty of room for the popcorn to pop.

3. Put it on a microwave-safe plate and zap it the normal amount of time for popcorn. My microwave has a good “popcorn” button. Or you could set the microwave time for 3-4 minutes, and remove the bag when popping slows to 3 seconds between pops.

4. By now, the bag and plate will be HOT and oily! Carefully remove the plate and bag out of the microwave and dump popcorn in a big bowl.

5. Add salt and sugar to popcorn and toss.

If you like this, peek at a buttery Movie Theater Popcorn recipe.

*Nutrition facts:

Ingredient	Calories	Sodium (% RDA)	Fiber (g)	Protein (g)	Calcium (% RDA)
¼ c. popcorn kernels	220	0	14 g	8 g	0
3 Tbsp. vegetable oil	340	0	0	0	0
1 ½ tsp. sugar	24	0	0	0	0
1/4 tsp. salt	0	25	0	0	0
Total (6 cups):	584 kcal	25%	14 g	8 g	0%
1 cup serving:	97 kcal	4%	2 g	1 g	0%

*Calculated from food packaging:

 I used “Jolly Time” brand white popcorn kernels, “Wesson” brand vegetable oil, “Domino” brand sugar, and “Morton” brand salt.

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