Kettle Corn Crossover

Ok- here it is- our first "Cross Over" post!
It's driving me crazy that I haven't been able to post any new dolls, so I'm posting other stuff I think you may enjoy,

Like

KettleCorn! Yeay!
(Can I get away with it if I include a pic of crochet popcorn?)

(ok, thanks.)

So here goes,

The other nite I'm tooling around the internet and it was cruelly and subliminally suggested that

I

*NEEDED*

"Kettle Corn!"

(Mmmm! Kettle corn! )

"Oh, that crispity, crunchity salty-sweetness! I must have it!"

Uh. No.

Not at 10:30 at night you're not experimenting with kettlecorn.

Besides- you don't even have a recipe!

So, I began to search for one...

I looked high and low.

I Binged and Yahoo'd.

I Googled by subject and by image.

The first recipe I found called for dumping everything in the pot at once. It also included ingredients like corn syrup and brown sugar. Problems with this particular recipe include but are not limited to:

1. Burnage- That sugar is going to sit in the hot oil and burn before the corn even starts to pop!

2. Corn Syrup- Seriously not popular right now.

3. Slimey Stickiness- ewww.

4. A resemblance more to Cracker Jack than Kettle Corn- blecch!!

Instead, we went with a much simpler approach...

I found it on about.com.

(I'm crediting them here-just so's you can't say I'm a stealer-ha!)

http://frugalliving.about.com/od/frugalfoodsrecipes/r/Kettle_Corn.htm

Aaand if you're too lazy to go look that up- here it is...

Kettle Corn

Prep Time: 2 minutes

Cook Time: 5 minutes

Ingredients:

1/2 cup popcorn kernels
1/4 cup sugar
1/4 cup vegetable oil

Salt to taste

(Seriously people- this is worth $8 a bag at the fair???!)

Preparation:

1. Heat vegetable oil in a large kettle over medium-high heat. (kettle? what kettle? I use a stock pot- duh.)

2. Then, toss in three kernels, and place the lid on the kettle.

3. Wait for the kernels to pop.

4. Once popped, quickly add the remaining kernels and stir in the sugar.

5. Replace the lid, and listen for the kernels to start popping.

6. Shake to keep the kernels from burning, lowering the heat to medium.

7. Repeat until all kernels have popped.

8. Then, salt to taste, and enjoy!

(true confession? I sprinkle another tablespoon of sugar over the hot popcorn before serving)
>;o)

The verdict?

"Beee-yishis!"