Kettle Corn from Scratch

I think it was last spring when the obsession with Kettle Corn began. It started with the purchase of a bag of Popcorn Indiana (I blogged about it last week -- check it out). This bag was quickly consumed and followed by bi-weekly purchases of it. One night, it was too late to go buy it, so we decided to make it. OMG it is so EASY to make Kettle Corn! The results are "equally as good" says my husband and "delicious but different," say I. Here's the recipe if you are ever in a pinch and it is too late or you are too lazy to go out and buy it.

Ingredients:

• 1/2 cup of uncooked popcorn kernels
• 1/2 cup of sugar (I like Turbinado best)
• 1/2 cup of oil (I like olive oil)
• Salt

Directions:
Pour oil into a large pot. Turn burner to medium heat. Add in popcorn kernels and sugar. Cover and shake vigorously for a few seconds, then put pot back on the burner. Popcorn will begin to pop. Continue shaking every 5-7 seconds to coat popcorn with oil and melted sugar. When popping has slowed down (2 to 3 seconds between pops), turn off burner. Remove from heat immediately and pour into large bowl. Add salt to taste.

Good Food in Bags (part 1)

If you have never had Popcorn Indiana's Kettle Corn, I say "Get thee to a grocery or convenience store, now!" Not being much of a junk food eater or a dessert person, this sort of thing typically does not appeal to me, but the delicate balance of sweet and salty is just perfect! This stuff is so addictive you will eat all 12 oz. at one sitting! The good news though, is that it's still popcorn and eating the whole bag really isn't that bad for you. Yay!

Yum. The darker pieces are the sugar-coated ones, the lighter are lightly salted. Mmmm... This stuff, by the way also comes in unusual flavors like Summer BBQ and Smoked Cheddar and even Chili Con Queso. They sound totally bizarre but are equally as good! But note, they are not nearly as healthy as the original.