Ingredients

¼ cup canola oil or vegetable oil (do not use olive oil for this recipe)

¼ cup white sugar

2 tablespoons water

â…” cup unpopped white popcorn kernels, if possible, see shopping tip

½ teaspoon salt or to taste

Directions

1. In a large, deep nonstick pan or pot add the oil, sugar, water, popcorn and mix together until all kernels are coated. Shake to spread out over pan. Cover and heat on medium-high heat. Shake the pan often to keep the sugar from burning. Once the popping has started, shake pan continuously until all kernels have slowed to once every 2-3 seconds, remove the pan from the heat and continue to shake until the popping has stopped.

2. Immediately pour into a large bowl so it doesn’t burn the popcorn. Sprinkle with a little salt and serve warm. It’s delicious at room temperature too! Store any leftover kettle corn in a plastic bag or airtight container.

Serves 8 (about 2½ cups each serving)

Nutrition Facts

for 1 serving (about 2½ cups)
125 calories
7g fat
2g sat fat
1g protein
14g carbs
1g fiber
147mg sodium
6g sugar

SmartPoints value : 5