Yield: Yields about 8 quarts
A few spoonfuls of sugar add a touch of sweetness to the buttery, salty popcorn. It’s like kettle corn, but better.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Transfer the popcorn to a large bowl and gently separate any large clumps. Drizzle about 3 Tbs. of the butter on top and toss well. Season to taste with salt. Repeat with the remaining ingredients.
Serve warm or at room temperature.
Make Ahead Tips
The popcorn can be made up to 30 minutes ahead.
I agree with the reviewers, easy to make, tastes great and even a good flavor the next day. The guests at our holiday party thought it was very good.
As the evening turned to night, guests gravitated towards this little treat. I wasn't sure how the sugar would work out but it added that little dab of interest. Before the party, we filled little disposable wine glasses with the popped kernels and placed them in groupings on tables around the room. See more about our holiday party where this menu was featured at www.cookthestory.wordpress.com
So good. So easy. Dangerously addictive. Leftovers still tasted great the next day.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?