My dad was visiting in April and he came baring gifts for all! Books for the kids and a new cookbook for me, nicely inscribed by his wife.
While Dad was here, I made the kettle corn because I have a deep, unwavering passion for kettle corn and am always searching for the perfect technique.
Kettle Corn (Einat Admony’s recipe. Check out her NYC restaurants here)
2 tablespoons canola oil
1/4 cup popcorn kernels
2 tablespoons unsalted butter
1/4 cup of sugar
Heat the oil in a large saucepan, over medium-high heat. Place one kernel into the oil and cover with an oil spatter guard. You can use a lid but the popcorn won’t be as crispy. I don’t have a spatter guard that fits the pan I used, which was a bit of an issue.
Give the pan a quick shake and cover. The popping should begin within 30 seconds. Once it does, gently move the pan back and forth over the heat and listen to the popping. When it slows to about 2 seconds between pops, remove the pan from the heat and put the popcorn into a large bowl. Sprinkle with the salt (to taste).