Serves 4


¼ cup neu­tral veg­etable or peanut oil ½ cup pop­corn ker­nels ¼ cup gran­u­lated sugar ¼ tea­spoon cayenne pep­per ¾ tea­spoon salt Pre­heat oven to 375ºf. Line two sheet pans with parch­ment pa­per. Set aside. In a large, heavy-bot­tomed pan with a lid, heat the oil over medium/ medium-high. Add 3 ker­nels of corn and once they've popped, add the sugar and cayenne pep­per and stir con­stantly un­til the sugar starts to melt. Add the re­main­ing pop­corn ker­nels and con­tinue to stir con­stantly un­til the first few ker­nels start to pop. Add the lid and con­tinue pop­ping over the heat, shak­ing the pan back and forth con­stantly (NOT up and down) un­til the pop­ping slows down. Take the pop­corn from the heat, con­tin­u­ing to shake the pot all the while, and trans­fer the popped corn to a large bowl. Con­tinue shak­ing the pan, oth­er­wise, the sugar will burn. Sea­son with salt to taste.

LARGE SERV­ING BOWL ce­ramic in cherry by Staub $34.99 surlat­able. com NAP­KIN Holmes multi-stripe $25/set of four, the­bay.com

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