So tell me... is it wrong to post another popcorn-based recipe in the span of a few weeks?
Don't answer that.
Because I seriously cannot get enough of this.
First of all, let's just have a moment of honesty amongst friends here - I have a sick obsession with popcorn.
Or at least Mr. Vittles says so.
I may or may not need counseling, that is yet to be determined.
I can't go anywhere that sells popcorn without losing
I can't help it! Even Target gets me sometimes. From the minute you walk in the door, they torture you with heavenly smells of freshly popped, buttery popcorn and it's not even fair.
"Ok, let's focus now. I need paper towels, dish soap, deodorant, shaving cream, and... POPCORN! I mean, er, toothpaste... And POPCORN!"
Ahhhh! And... all focus goes right out the window.
In any case, I've been making my own 'kettle corn' for quite a while now, and unfortunately I've long forgotten where I found the original instructions.
Actually no, the truly unfortunate part is that I no longer need to look at the instructions I wrote down, because I make it so often.
But I honestly think it's as good as anything you'd get from someone that makes authentic kettle corn.
(Even so, Mr. V is worried that I'm going to come home with giant kettle one day for the real deal. I assured him I'm fine with the stovetop variety, but then again they say the first sign of addiction is denial that you have a problem?)
Anyway, I don't know what came over me recently, but I decided to throw a little cinnamon in there and that took things to a whole new level! But if you're a purist, feel free to leave it out for some good old-fashioned sweet & salty popcorn.
Either way, just go make this. Immediately. For both our sake.
I won't judge. Your secret is safe with me, I swear.
Cinnamon Sugar Kettle Corn
- 1/4 C. unpopped popcorn
- 3 T. canola oil
- 2 T. sugar
- 1/4 t. cinnamon (or more, if preferred)
- salt, to taste
Mix sugar and cinnamon in small bowl, and set aside. Place large, empty bowl on counter near stove (this will be the bowl you'll dump the popcorn into).
Place popcorn in 2-quart saucepan (with handle & cover), and pour oil over top. Shake pan to distribute evenly and coat popcorn kernels with oil.
Place uncovered on burner at medium to medium-high heat. In 2-3 minutes, oil will start to sizzle. When first kernel or two pops, sprinkle cinnamon sugar over top and quickly cover.
Holding handle of saucepan, shake pan back & forth and side to side while keeping on the burner. (Think old-school Jiffy Pop on the stove.) Popcorn may not immediately start popping once you put the sugar on, but it won't take long. Keep shaking until popping slows.
Immediately empty into bowl, being careful not to burn yourself on the hot sugar. Sprinkle with salt to taste and serve.
Recipe Adapted from Unknown Source