1. Place the oil and 4 popcorn kernels into a large heavy-bottomed or nonstick pot or work, with a lid. Turn the heat to just under medium. Cover the pot. When you hear the 4 kernels pop, you will know the oil has reached the right temperature. Open the lid, add the sugar and corn syrup and stir to dissolve. Immediately add the remaining popcorn kernels and salt. Cover the pot.
2. With kitchen towels or oven mitts to protect your hands, hold the lid on the pot or wok and shake continuously over the heat. Keep the contents moving or the sugar will burn and the popcorn will stick. Do not remove the lid or the kernels will shoot out. Once the popping has slowed, remove from heat to prevent the sugar from scorching. Immediately transfer the kettle corn to a large bowl.TIP:
Try with Splenda sugar substitute for a sugar-free treat. STORAGE:
Store for up to one day in an airtight container. SOURCE: Kosher" target="_blank">http://www.kosherbydesign.com">Kosher
by Design: Short on Time, by Susie Fishbein. Recipe reprinted with permission from Mesorah" target="_blank">http://www.artscroll.com">Mesorah