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Meghan created this recipe years ago, while pregnant with her oldest, Ella. It seems like eons ago, now that she’s a thriving 8-year-old who could probably eat a double batch of this kettle corn all on her own! But who can blame her — she did the same when she was pregnant. (And maybe even when she wasn’t too!)
Before creating this recipe, Meghan tried several recipes without success. This was the technique that finally worked for her pot on her stove. Don’t stress too much if you burn the first batch — it happens. Just adjust the heat and try again.
And of course, be sure to sign up for our newsletter if you haven’t already. Stacie’s sharing her pantry-friendly Creamy Lemon Pasta there this week.
1/4 cup canola or vegetable oil 1/2 cup corn kernels 1/4 cup granulated sugar Fine sea salt
1. Pour the oil into a tall, heavy-bottomed pot set over medium high heat and add a few kernels of corn. Have the rest of the kernels, the sugar, a tight fitting lid near by, oven mitts or pot holders and a large serving bowl standing by.
2. When the first kernels pop, add the remaining kernels and the sugar. Shake the pot once or twice to get the kernels into a single, even layer covering the bottom of the pot and cover. Reduce the heat slightly. As soon as you hear the kernels begin to pop start shaking the pot and shake continuously until the popping slows, 3 to 4 minutes. Remove the pot from the heat and set aside for 1 minute while the popping dies down.
3. Dump the popcorn into the serving bowl and sprinkle with sea salt. Let the popcorn cool for at least another minute before devouring (seriously, the sugar is ripping hot and will burn you).