Monday, June 9, 2008
1/4, 1/3, 1/2, 1
1/4 cup oil
1/3 cup sugar
1/2 cup kernels
1 tbsp kosher salt (more or less to taste)
Coat the bottom of a large covered pot with oil (we like corn oil because it is consistent with the corny taste) and place 3 kernels of corn evenly spaced in the bottom of the pot. Place pot on burner and heat on high, 9 out of 10. Once all 3 kernels have popped immediately add remaining kernels and sugar evenly, cover and shake to coat. Shake every 3-5 seconds until popping slows to 1 every 3 seconds. Immediately pour into large bowl while evenly adding salt. Do this quickly before coating hardens.
Sometimes it takes a few batches of burnt popcorn to get it right. Just make sure you shake it like a polaroid picture and it'll be great!