Kettle Corn

Ingredients:

• ¼ cup Bob’s Red Mill Yellow Corn Kernels

• 2 Tbsp unsalted butter

• 2 Tbsp granulated sugar

• ½ tsp kosher salt

In a large pot over medium heat, melt the butter. Add the sugar and let this cook down together. Add the uncooked popcorn kernels, and let them pan roast in the butter and sugar for a few minutes. Add the salt and mix well.

Lower the heat, cover with a lid, and allow the kernels to begin popping. Carefully shake the pot often to prevent burning and to allow the popcorn to get coated in the sweet and salt mixture. 

When the kernels are popped, turn off the heat and transfer into a bowl. Finish with more kosher salt if desired. The final product will have nicely coated crunchy pieces.