L’Amour, L’Amour . . .
Little Sunshine and Tuxedo Boy and I decorated these cupcakes last night at 10:00 p.m.–we’re making the most of the few days of summer vacation left to us by staying up late making delicious treats, watching “The Women,” and doing our Bollywood dance tape together . . .
Tonight, though, we’re going to go whole hog: we’re watching the complete first season of the Fry & Laurie “Jeeves and Wooster,” and eating a giant bowl of this, Satan’s Own Snackfood:
Homemade Kettle Corn , and Thanks a Whole Hell of a Lot, Rachael Ray!
(This recipe is deceptively simple. A whole lot can go wrong, though: be warned.)
1/4 cup flavorless vegetable oil
1/2 cup unpopped popcorn
1/4 cup granulated sugar
Heat 1/4 cup vegetable oil over medium heat in a large heavy saucepan with a tightly-fitting lid. Drop two kernels of popcorn in the hot oil. When they begin to sizzle, pour in the remaining 1/2 cup popcorn kernels, sprinkle the 1/4 cup sugar over them, put on the lid, and begin to shake the pan. Continue shaking while the popcorn pops. When the popping slows and nearly stops, remove the pan from the heat, carefully remove the lid (watch for steam and condensation!), and immediately pour the kettle corn into a large bowl. It is very hot, so don’t touch it. Use a wooden spoon to turn over and break up the clumps of sugary corn. Let it cool a bit, and then sprinkle judiciously with kosher salt. Cool completely (or at least as completely as you can manage) before eating.
Caution: The sugar can burn if you don’t keep the pan moving, or if you wait too long to pour out the corn. The sugary hot corn will burn the snot out of your fingers, tongue, and soft palate. And most dangerous of all, it only takes about 10 minutes to make a new pan when you’ve eaten all of the first batch and you’re still craving that sweet, salty, crunchy, tender, lovely corn.