Post by cajunlady87 on Sept 17, 2013 18:23:43 GMT -7
This is how I learned to make kettle corn. One of my nieces was married aboard a ship before it left port in N.O. heading to Cozumel, Mexico. Upon the newlyweds return they held a reception for we unfortunates who stayed behind. 
They hired a couple from neighboring Laforche Parish to cater the main entrée which was a whole roasted pig done on the spot for all to enjoy watching it slowly bake on the spit of the grill. After we feasted on that tasty morsel along with other trimmings, the woman walked over to a large cast iron pot carrying a three pound bucket with her.
From what I remember, cuz it's now three kids later, the pot was at least two feet deep and four feet wide. In the bucket was pure pig lard which she emptied into the pot which was resting on a portable lit butane burner. While the lard was melting she went over to her outdoor kitchen and grabbed a box of salt and a one gallon bucket of sugar. Once the lard had completely melted she poured nearly the whole box of salt into the pot then added popcorn kernels to cover the bottom. She kept stirring with this homemade stainless steel mini boat paddle and soon the kernels began to pop. The kids laughed as some popped out the pot and they tried catchng them. As more kernels popped she scooped them out with a large wired spoon and placed them in an ice chest. As she did that she sprinkled sugar on them and kept doing this until all the colonels popped and were taken out. And that is how I learned and how you make kettle corn.
Of course you'll be using a smaller pot on the stove and less popcorn but the results will be the same. Popcorn is kinda one of those trial and error foods when it comes to seasoning. The same holds here as to adding the salt and sugar. Some may prefer more or less of each but the process to make it doesn't change. Enjoy!
They hired a couple from neighboring Laforche Parish to cater the main entrée which was a whole roasted pig done on the spot for all to enjoy watching it slowly bake on the spit of the grill. After we feasted on that tasty morsel along with other trimmings, the woman walked over to a large cast iron pot carrying a three pound bucket with her. From what I remember, cuz it's now three kids later, the pot was at least two feet deep and four feet wide. In the bucket was pure pig lard which she emptied into the pot which was resting on a portable lit butane burner. While the lard was melting she went over to her outdoor kitchen and grabbed a box of salt and a one gallon bucket of sugar. Once the lard had completely melted she poured nearly the whole box of salt into the pot then added popcorn kernels to cover the bottom. She kept stirring with this homemade stainless steel mini boat paddle and soon the kernels began to pop. The kids laughed as some popped out the pot and they tried catchng them. As more kernels popped she scooped them out with a large wired spoon and placed them in an ice chest. As she did that she sprinkled sugar on them and kept doing this until all the colonels popped and were taken out. And that is how I learned and how you make kettle corn.
Of course you'll be using a smaller pot on the stove and less popcorn but the results will be the same. Popcorn is kinda one of those trial and error foods when it comes to seasoning. The same holds here as to adding the salt and sugar. Some may prefer more or less of each but the process to make it doesn't change. Enjoy!
