Рецепт Perfect Kettle Corn
Week #1 of our school's Winter Break will official end in just a few hours today.
My husband returns to work on Monday, but I have the luxury of one more week of sleeping in, catching up on recorded shows, reading and-- of course-- cooking and baking recipes to photograph with natural lighting. It's all good!
I'm starting to buy cookbooks in the iPad version-- and I have to say that I'm loving digital books. I redeemed my iTunes gift card on "Joy the Baker's" new cookbook. I "met" Joy at the Foodbuzz Blogger Festival in 2011 (along with a few hundred other bloggers) and found her to be approachable, personable and I couldn't stop admiring her shoes! (Ah, to be young and able to wear those kinds of heels.) The book won my heart, because Joy writes with humor and made me feel like we were friends. She shares great baking tips, and the intro to each recipe is fun to read. I found myself bookmarking most of the recipes-- except for the "Goat and Whole Wheat Honey Drop Biscuits". I-just-can't-stomach-goat-cheese.
I read the entire book in one night. The next day, I knew the first recipe to make was the Perfect Kettle Corn. Next to Rice Krispie Treats, Kettle Corn is a very dangerous thing to have in close proximity to moi. I need an intervention, or I can guarantee I'll eat the entire batch of these treats. Freshly popped kettle corn, with the perfect combo of sweet and salty-- it makes me want to visit all the county fairs, just to buy a big bag all to myself.
Now, thanks to Joy Wilson, you can make it at home. It's easy. It's perfect. Love.
Start with 1/2 cup of yellow corn kernels
Heat 2 Tablespoons vegetable and 2 Tablespoons unsalted butter over medium heat. You want to use a pot with a tight fitting lid. One with a glass lid would be idea, but I'm fond of my non-stick Dutch oven. (Cleanup is a snap.)
Spread the corn kernels in an even layer, and then evenly spread 3 Tablespoons of white sugar over the popcorn kernels. NOTE: Next time, I might want to kick up the sugar by one extra Tablespoon.
Place the lid on the pot and turn up the heat to medium high. You want two pot holders, handy, because hot sugar can do some serious burning! Listen for the first "pop" and hold each side of the lid, securely to the pot, using the pot holders. Pick up the lidded pot, and shake-shake-shake, off the heat. Return to the heat about every 20 seconds or so, so the sugar doesn't get a chance to burn.
Listen for the sound of popping to cease, and turn off the heat and remove the kettle. Carefully remove the lid (away from you) to release steam and then sprinkle with about 1/2 teaspoon of kosher salt. Be careful, as the sugar is very hot. Turn with a wooden spoon, or silicone spatula.
Pour into a bowl and add about 1/2 teaspoon more of salt. Enjoy hot and fresh. Snuggle with your sweetie, and enjoy the movie at home! There you have it-- Kettle Corn, made at a fraction of what you pay for the commercially made bagged ones at the grocery store.
In case you're wondering, no, I was not paid to endorse this cookbook. I just love to share things that I love-- and I hope you do, too.