Super easy, followed as is it yields a good sized bowl of crispy, crunchy, and certainly sugary, popcorn. On a scale of 100 I'd give this a 95 but that's still an A.
Some recipe notes after trying this several times:
• Heating the oil slowly is a big deal. Before you put the kernels in, drop a couple into the oil. Do they pop quickly? If so then your oil is too hot. Reduce the heat and wait about 15 seconds then try again.
• If you guessed wrong and they start going off the moment they hit the oil then you'll have to pour the sugar immediately. This will still result in a random mix of over and under coated kernels. Ideally if you bring up the heat slowly waiting until the kernels pop works.
• IMHO best way:
- Bring oil to low heat.
- When test kernel sizzles but doesn't immediately pop add kernels and reserve half of your brown sugar/sugar mix. I also add a little coarse salt. Distribute evenly and stir if necessary.
- Add lid and gradually increase heat while gently agitating the mixture.
- When first kernels pop, add remaining sugar mix and replace lid.
- DO NOT REMOVE THE LID
- As the popping increases begin agitating the mix more fervently so the oil/sugar mixture coats all those freshly popped kernels.
- The popping dies down. If you've ever popped stove top you know when it's done.
- Pull it off the heat and shake it like hell.
- Pour into bowls, drizzle of you wish. Serve AFTER its cooled down. It'll seem kind of gooey at first but they crisp after they
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Super easy, followed as is it yields a good sized bowl of crispy, crunchy, and certainly...