This recipe is a combination between kettle corn and caramel corn. To me, kettle corn is that salty sweet popcorn you find at farmers markets and caramel corn is that super sugary kind found in holiday popcorn tins. I like both, but typically find caramel corn to be a little overwhelming. This recipe subtly combines the flavor of caramel corn with the saltiness of kettle corn making for a delicious treat! It’s also incredibly easy and quick to make. I feel a wave of popcorn flavor experiments a comin’. Perhaps I’ll recreate traditional holiday popcorn tins this year and give them out as gifts. I actually had a hard time finding them last year, which made me sad. They really are one of my favorite Winter treats.
Also, how precious is that new to me, vintage pastel paisley headpiece? I love vintage hats with veils. I had a black velvet one years ago that really perturbed my dad who'd always comment in anguish, That's a funeral hat, Jamie! To which I'd reply, No padre, it's fashion! Neither side was ever recognized to be legitimate by the other. The one problem with lovely veiled hats is that you have to keep really good care of them otherwise the delicate lace tears. We shall see how long this one lasts. Hopefully a while because it's just the cutest!
- 2 Tbsp Vegetable Oil
- 2 Tbsp Water
- 2/3 cup Brown Sugar
Combine vegetable oil, water and brown sugar in a small pot. On high heat, bring mixture to a boil stirring constantly. Reduce heat to medium and let simmer for 1-2 minutes. Meanwhile, pop popcorn. Pour sugar mixture over popped popcorn and let it cool for 3 minutes. Serve and enjoy!