Prep 10 mins
Cook 0 mins
A homemade version of Kettle Corn. Popcorn made the old fashioned way-in an castiron skillet. Let's make Joe proud!
- 1⁄3 cup popcorn (or enough to cover bottom of pan in single layer)
- oil (for frying)
- 1⁄3 cup granulated sugar (I use unbleached sugar)
- 1⁄4 cup real butter
- In 10" castiron skillet on medium heat, pour enough oil to.
- a depth of 1/8". Heat until hot, but not smoking.
- Place one corn kernel in pan. If it starts to sizzle, then the
- popcorn kernels are ready to be placed in the skillet.
- Pour kernels, sugar and butter into skillet, stir then carefully move skillet back and forth over burner to distribute popcorn kernels and to avoid burning.
- Eventually, (usually about 5 minutes), the kernels will begin to pop. Cover and keep cooking and moving skillet back and forth. From time to time use a fork to stir the popcorn/sugar mixture. The last minute of cooking, increase heat to medium-high. Take skillet off heat promptly when the majority of kernels have popped. Remove skillet lid carefully.
- Place popped corn in a serving bowl. Set the old maids aside for me. Season with salt. Stir well.
Maybe I didn't quite do it right. Much of it was burnt. I'm not sure quite how to tell if the heat is right or if it's burning.
Yummy! I used a 10" cast iron skillet, so used a little more corn. It came out crispy, coated with a sugar coating, not too sweet and delicious! Thanks Cookgirl! Made for Photo forum, O recipes for October!