Wonderful! I used a non-stick medium saucepan with a glass lid on an electric stove. I pop plain corn all the time and don't bother to measure anything. I coat the bottom of the pan with oil and eyeball the kernels needed. Then get your oversized bowl ready. For this recipe I measured out the sugar into the lid and held the lid there by the pan while I waited for my oil to heat up. That way I could use the lid as a shield if oil spat out at me. Then I shook the sugar from the lid onto the kernels and put the lid on. For popcorn in general, hold the lid down tight and shake the pan good and hard so the kernels bounce against the inside walls. It's not how fast you shake it but how hard you shake it and make them bounce around. I shake a few seconds, let it sit a few seconds, etc. When the popping slowed down I immediately dumped it into the waiting bowl and added salt. Don't wait til it stops popping completely. It's better to have a few unpopped kernels than to burn the whole batch. You'll catch on with time. Dump it out of the pan immediately too. Be sure to use fresh popcorn (check the expiration date). Beet sugar may not do as well as cane sugar, so check the type you are using. Brown sugar is nothing but molasses and regular white sugar mixed together. If you are having alot of trouble, try popping plain popcorn and see if that comes out right. If so, just keep practicing with the kettle corn recipe in small batches until you get it right. It's very tasty and addictive!

Reviewed On: Jul. 10, 2007

Good stuff! I altered it a bit by using fresh sweet potatoes and baking it in a casserole dish instead of tinfoil. It tastes great and really hits the spot. Thanks!

Reviewed On: Feb. 25, 2007

I have about 2 dozen cottage cheese containers stacked up in my cupboard since trying this snack! I eat it every few days or so and love it every time.

Reviewed On: Feb. 22, 2007