On Wed, 08 Nov 2006 22:52:16 -0800, sf wrote:

>On 8 Nov 2006 20:15:38 GMT, "Default User" >
>wrote:
>
>>I tried to make kettle corn the other day in the wok. I guess the temp
>>was too high, as the sugar scorched pretty badly (although not a
>>complete loss).
>
>I'm convinced people are lying when they intimate they make kettle
>corn that isn't scorched. I've tried making it too many times not to
>have that attitude.

You're wrong. Ask Crash about my kettle corn.

* Exported from MasterCook *

Kettle Corn

Recipe By :Carol Peterson
Serving Size : 0 Preparation Time :0:00
Categories : Signature Dishes Snacks-Sweet

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
vegetable oil
popcorn
2 tablespoons granulated sugar
salt -- for sprinkling

In a three-quart saucepan (or "kettle") with a tight-fitting lid, pour
enough oil to cover to a depth of about one-half the size of a popcorn
kernel. Add two "test" kernels of popcorn, and turn heat to medium
high. When the test kernels pop, the oil is hot enough to continue.

Quickly pour in enough popcorn to cover the bottom of the saucepan in
an even layer. Sprinkle the sugar over the unpopped kernels, and
place the lid on the pan. As the corn pops, shake the pan
occasionally to assure that unpopped kernels reach the bottom of the
pan. When the lid starts to lift off the pan and the popping slows or
stops, remove pan from heat.

Pour popped corn into a large bowl or several smaller ones. Dust
lightly with salt.

Yield:
"12 cups"