Two years ago my brother-in-law introduced me to the art of stove top popcorn. I say it’s an art because with the advent of microwave popcorn, most people don’t know how to make popcorn the traditional way. I have experimented over time and came up with the following recipe for a delicious caramel popcorn. It is best to use a stockpot that has a thick bottom. I normally don’t like very sweet desserts so I’ve reduced the sugar to 1/4 cup. Feel free to add up to 1/2 cup if you desire. If you want to double the recipe, I suggest that you make two separate batches. I found that when I added more kernels than specified below, a lot of them don’t get popped. You don’t want to wait too long for the kernels to pop because the already popped ones can easily get burned.

Ingredients:

1/3 cup of oil

1/2 cup of kernels

1/4 cup of brown sugar

Directions:

1. Add oil to the stockpot and turn the heat to medium high.
2. Drop two kernels in the stockpot. When both of the kernels are popped, the oil is hot enough for making popcorn.
3. Add the brown sugar and the kernels. Use a wooden spoon and stir the mixture until the sugar and the kernels are well mixed. Close the lid, leaving it slightly ajar so the steam can escape. Note: It’s important to use a lid so the popping kernels don’t end up everywhere!
4. Wait until most of the kernels are popped and take the stockpot off the stove top. Carefully pour out the popcorn into a bowl to cool for a moment.
5. Enjoy.

To make kettle corn, use white sugar. To make regular popcorn, don’t add any sugar. Add salt and butter to taste after the kernels are popped.