I have to confess. I had cupcakes and kettle corn for dinner.
I originally wanted to make caramel corn, but a quick google revealed that all caramel corn recipes require corn syurp (which I don’t have) and over an hour in preparation and baking (which I don’t want to give!).
Kettle corn, on the other hand, only requires popcorn, sugar, salt, and oil. And it’s done when the corn is done popping.
Makes one big bowl
1/2 Cup Popcorn Kernels
1/4 Cup Oil (I used canola)
1/4 Cup Sugar
Heat oil in a large pan with a lid. Add corn, and when you see the kernels are about to pop, add sugar and shake pan. Remove from heat when you’re only hearing a pop every five seconds ago – I’m serious about this! The sugar makes it even easier to scorch than plain popcorn, so take it off the heat already!
Sprinkle on some salt (about 1/2 tsp) and serve.
The cupcakes I made were pretty but standard:
I made them to bribe my landlord to put up my new pot rack. Mission accomplished!
Real food tomorrow. Promise.