.... House, season premiere Sept 21, 8/7c
3 tbsp vegetable oil
1/3 cup white popping corn
3 tbsp white granulated sugar
1 tbsp brown sugar
Heat the oil in a large pot over just-above-medium heat. If the oil doesn't coat the bottom of the pot, add another tablespoon. Don't over do it. Place a couple of popcorn kernels in the pot and cover. When these pop, it means the oil is ready.
When the testing kernels pop, pour in the rest of the corn. Shake the pot to distribute the kernels over the bottom, and quickly pour in both kinds of sugar.
Cover the pot immediately! Hold the pot just about the burner and shake it while the corn pops. The trick is to keep everything inside moving so the sugar doesn't burn, and to keep the heavier unpopped kernels falling to the bottom. When the popping slows to about 3 seconds apart, the corn is done. Remove from heat!
With a wooden spoon or spatula, stir the popcorn. The sugar is really, super, very hot right now, and sticky. You could always use this stage to make popcorn balls, but this is not Halloween. Stirring the popcorn will loosen up the kernels. It only takes a about half a minute for the sugar to cool. Sprinkle with salt (coarse if you have it) and serve!
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