Saturday, July 10, 2010
Cinnamon Spice Kettle Corn
I came across this recipe thanks to Gwenyth Paltrow's blog, Goop. It looked so delicious that I had to try it!The original recipe turns out a popcorn that is neither too sweet not salty. It's definitely not your regular, summer fair kettle corn but more like a sophisticated, slightly restrained cousin.
Notes: On a kid factor scale it was semi successful - one liked it, one passed. The original recipe called for nutmeg but next time I would leave it out and add pumpkin spice instead. I also add a bit more salt. I added a tablespoon of raw sugar for a little added sweetness but it is still not super sweet. |Also, because butter is used, watch your heat level and shake the pan often to avoid burning.Try it and let me know if you like it.
Yield: about 8 cups
¼ cup unsalted butter
1 tablespoon canola oil
½ cup corn kernels
3 tablespoons granulated sugar
1 tablespoon raw sugar (courser sugar), optional
1.5 teaspoon kosher salt
1/2 teaspoon ground cinnamon or pumpkin pie spice
pinch of freshly grated nutmeg, optional
What to do:
1. Melt butter in a large pot over medium heat.
2. Once melted, add the oil, kernels and sugar stirring to ensure everything is well mixed.
3. Cover with a tight-fitting lid and cook on medium-low heat until kernels stop popping.
4. Be sure to shake the pot quite often to make sure the kernels are cooking evenly.
5. Remove from heat and immediately and pour into large bowl.
6. Add salt and spices, tossing to coat.