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Kettle Corn

Reviewed: Mar. 19, 2013
The 1st try didn't succeed. I thought to make it have buttery flavor, I used about 3 tbsp of butter instead of oil and add the sugars and salt to the melting butter and pop in 3 kernels. The kernels didn't pop at all, I was tired shaking it so as not to brown the sugar. But, since it took so long, it was brown anyway. Maybe the butter can't get as hot as the oil? 2nd try I followed the directions, as others said, add the sugars and salt to the hot oil and pop in 3 kernels. 2 kernels popped, so I added in all the other kernels. They wouldn't pop either. I didn't time it but it took a long time too and I was shaking it the entire time. The sugar turned dark brown, but I didn't want to give up. I thought maybe i didn't use the regular popcorn packages, but buy by the pound or that it didn't stay long enough on the burner. So I left it longer on the burner and they did pop, but it tasted bitter. I was determine to eat the popcorn; I had 1/4 cup of kernels left (1/2 the recipe), so I tried again. This time heating 1Tbsp of oil, then put in all the kernels. Waited for some to pop, then add in mixture of white and brown sugar. Keep stirring til all the sugar melted, then closed the lid and 3-sec on and off the burner (shaking). It took about 8 minutes from the time I put in the kernels to popping. After it was done, I sprinkled some salt on it. Finally, it was a success! Tastes great. My advice to you who tried and failed, try my last method and you should succeed.
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