|Et voila! Happy New year!|
Friday, January 1, 2016
I've finally figured out how to make a batch without burning it all. The secret seems to be letting go of perfection - I cook popcorn in a whirley pop, which we were given by my parents, but I like to cook it until every. single. kernel. is popped. Which, when there is sugar added as for kettle corn, just doesn't work. The sugar burns before every kernel pops. Never fails. Lower heat? Doesn't matter. Longer time cooking? Doesn't matter. Always burns. So that's my secret. Otherwise, here's the recipe:
Heat a large pot (or a whirley pop) with 1/2 tablespoon coconut oil (olive oil works great, too) on medium high heat. After it's getting warm, add 1/4 cup popcorn kernels, 1 teaspoon salt, 1/4 cup sugar, keep covered. Toss around (or stir with whirley pop) at regular intervals until the popping starts and then slows down. Remove from heat at the first smell of anything burning, or when the popping has 1-2 second intervals between pops. Let go of your perfectionism! Let some kernels be thrown out!