Football Fare

New weekly column consisting of recipes for football Sundays, try them out and post your comments

"Get your popcorn ready" - thanks T.O. I think I will

Kettle Corn

Ingredients:

1/4 cup vegetable oil
1/2 cup popcorn kernels
1/3 cup sugar
3/4 teaspoon salt

Hardware:

Large pot with lid

Directions:

Heat oil over medium-high heat, pour popcorn and sugar in

When it starts popping pick up the pot and shake it around every few seconds until popping slows down (about 4 min)

Immediately pour into a large bowl, add salt and serve

Tips:

Do not make the mistake of removing the pot from heat without transferring to a bowl. Due to the high heat of the pot, if you don’t transfer the popcorn it will caramelize and perhaps burn.

3 kernels of corn should be added to the oil in the pan at the very start. Only after those kernels pop should the rest of the corn and other ingredients be added to the hot oil. Do this instead of adding the popcorn to cold oil and heating it together (which saps the popcorn of needed moisture).

Thanks to ALICE from savorysweetlife.com