"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Kettle Corn, by Martin Shibata, is from The Chew Family Cooks,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 tbsp canola oil 1/3 cup popcorn 3 tbsp white sugar salt
Place oil and 3 kernels in a pot. Cover, turn up heat. When kernels pop, add rest of corn and sugar. Stir briefly. Cover and shake continuously over medium heat until all kernels are popped. Lay out popped corn on cookie sheet and sprinkle with salt.
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