Pre-heat electric stove (just above medium setting). For gas stoves, set low, never higher. Pre-heating is unnecessary. Pour all ingredients into popper. Stir constantly until kernels have finished popping. Quickly empty Kettle Corn into a large bowl. While the corn cools, take popper immediately to sink; run hot water into it with liquid detergent. Close lid on suds and let it soak for easy clean-up. When Kettle Corn is cool, break into pieces with a wooden spoon. Pick out any un-popped kernels. Makes about 4 quarts of Kettle Corn.
To add color: Add a few drops of food coloring on the un-melted sugar when ingredients are put in popper. Don't squirt it in one spot; it will lump. Dot small amounts around in 6 to 8 places. Store finished Kettle Korn in an airtight canisteror jar.
To add flavor: Choose from coconut, rum, vanilla, or other flavorings. Try 1/2 teaspoon in the first batch, and increase with each batch to suit your tastes.
Contributor: Wabash Valley Farms