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KETTLE CORN
2
1
1
/3 C. raw popcorn
/4 C. oil
/4 C. sugar
Place oil and popcorn in a large skillet that has a tight fitting lid. The popcorn
should barely cover the bottom surface. Heat over medium until the first kernel
starts to pop. Quickly stir in the sugar until dissolved. Cover and continuously
shake skillet while holding top. Be careful, this will burn much quicker than regular
popcorn.
When you think all is popped, remove from heat. Spoon the popped corn into a
bowl while shaking once in a while to let the uncooked kernels settle. Salt lightly,
and break up into pieces.
NOTE: This may take a little practice, but well worth the effort!
KETTLE CORN
32
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