by Anne Linn
Daniel Sanche, business student at JPCatholic has been kind enough to release his renown kettle corn recipe to the public. Make a batch, munch with your friends, and all the while fill your house with the heavenly aroma of cinnamon that will last more than a week.
1/2 cup kernels
1/4 cup coconut oil
1/4 cup white sugar
1 teaspoon of cinnamon
A pinch of salt
*Depending on your preference, add more sugar and cinnamon
For best results use Whirly Pop stovetop popcorn maker or medium-large pot with a lid.
Add your preferred oil to a pot.
Heat the pot on just under high heat (7-8 on electric).
Put a few plain kernels in the oil before adding your combined mix of sugar, cinnamon and salt in a separate bowl.
Once one plain kernel pops, take that as a sign that the oil is hot enough. Then add everything you’ve mixed and begin stirring with the Whirly Pop. If you are using a pot continually shake the pot over the heat. Once everything starts popping you can turn the heat down a little, but keep stirring until there is 2-3 seconds between pops. Leave the lid on, but remove from heat. Let the remaining kernels pop.
Experiment with the amounts based on how you like it and how it cooks on your stove. As a rule of thumb, you want enough oil to cover the bottom of the pot you are using, you may also need more kernels if you have a large pot. Use your judgment once you’ve tried making it a few times.
Dan’s popcorn thus far has been described as:
“Heavenly” – Evie Watkins
“A carnival in my mouth.” – Celeste Arteaga
“It’s a game changer.” – Thomas Barrows