Recipe(tried): Kettle corn

Janine,

I make kettle corn all the time and my family (and everyone else loves it). You do have to have the special popper that has the stirrer in the bottom to keep the sugar from burning (I found mine at iQVC online and it is called a Theater Popcorn popper). I bought the large one (costs under $30 including shipping and handling). You use regular popcorn in it. It has a lid that fastens on (wear an oven mitt on the hand holding the handle as the lid has steam vents that get very hot). You do have to turn the handle constantly till the popping is done (takes just a few minutes just like regular popcorn). Empty the popped corn into a large container and break apart any large clumps (breaks apart very easily). I just set my popper in the sink and run it full of hot water, leave it set for a few minutes, and it dissolves any of the sugar that has hardened in it. Then just wash the pan as you usually do. If you get the large popper use the following recipe:

In bottom of pan place
4 tablespoons oil
4 tablespoons sugar

Add: 2/3 cup popcorn

When through popping pour into bowl and lightly salt as it is the flavor of the salt and sugar together that makes it so good.