3 tbsp coconut oil (or vegetable if you *must*)
1/3 cup popping corn
2 tbsp butter
Cinnamon Kettle Corn (to follow)
Caramel Marshmallow (to follow)
You HAVE to use at LEAST a 3 qt pan. With a lid.
Heat pan, oil, and 3 kernels of corn over medium heat, covered.
Once those 3 kernels pop, add the rest of the kernels. Cover and remove from heat. Count to 30. Place back on heat. Once it starts popping, shimmy the pan back and forth a few inches over and over to keep the kernels moving. Also hold the lid so there is a crack for steam to escape. Once the popping slows drastically (just like microwave popcorn) remove from heat and immedietly dump into a large bowl. Place pan back on heat and melt the butter. Drizzle over popcorn and season liberally with salt.
Cinnamon Kettle Corn.
Kettle corn is just sugar and salt. Pour the butter like stated above and stir til well mixed. And then I mix about 2tbsp white sugar and a tsp of cinnamon (by all that is holy and good, buy yourself some Vietnamese cinnamon) And sprinkle on top. Do NOT forget the salt. It makes all the difference.
(exclude the butter from the original recipe)
Melt 5 tbsp butter with 1/3 cup brown sugar. Once melted, add 6 large marshmallows (or a cup or so mini) and stir until melted. Drizzle over popcorn and toss until coated. Don't forget the salt!