This is the real reason carnies are short on teeth: It’s not the meth. It’s the kettle corn.
You know that sweet, salty popcorny goodness that you can only get hot and fresh at the fair?
Heaven help us, I’ve found the recipe.
And sort of like meth (or so I’ve heard), it’s rather addictive. We been cookin’ it up
nightly frequently in our own little popcorn lab kitchen.
Pst! Want the recipe? Here is is, but you didn’t get it from me.
- ¼ cup oil (healthy options: extra virgin olive oil or coconut oil - my favorite)
- ½ cup popcorn kernels
- ¼ cup sugar
- 1 teaspoon coarse salt
- In a large pot with a tight-fitting lid, heat the oil over medium-high heat. Add the popcorn. When the oil sizzles, sprinkle the sugar over the kernels. Cover and shake the pan until the popping slows down, about 3 minutes. Remove from the heat and toss with the salt.
Oh, and please, please don’t tell my dentist. I don’t want to end up on Intervention.
*Not that I’m down on carnies, or anything. After all, I used to be one.