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Salty Sweet Kettle Corn

I use grapeseed oil for it's neutral taste and high smoke point and vanilla powder and black salt aren't absolutely necessary but add depth and drama and are available at most specialty food stores.
7 faves
Nutrition per serving    (USDA % daily values)
CAL
176
FAT
44%
CHOL
0%
SOD
58%
Uploaded by: Jase Grimm

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Ingredients for 4 servings

1/4 cup grapeseed oil

1/2 cup unpopped popcorn

1/4 cup white sugar

1 tsp vanilla powder

1 1/2 tsp black salt

Preparation

1.

Place grapeseed oil in a large stock pot with a right fitting lid over medium high heat and throw in 3 kernels of popcorn.

2.

Once you hear the first kernel pop, and remaining kernels and sugar and cover, shaking to coat kernels, and return to the heat.

3.

Shake pot occasionally while popcorn pops to prevent burning, and cook for 4 or so minutes or until the popping starts to slow down.

4.

Pour popped corn into a large bowl and toss to coat with vanilla powder and salt.

5.

Try to resist making a second batch, or don't.

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