Preheat electric stove (just above medium setting). For gas stoves set low, never higher. Preheating is unnecessary. Pour all ingredients into popper. Stir constantly until kernels have finished popping. Quickly empty Kettle Korn onto cookie sheet. 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 Korn is cool, break into pieces with a wooden spoon. Pick out any un-popped kernels. Makes approximately 4 quarts of Kettle Korn.
To add color: Add a few drops of food coloring on the unmelted sugar when ingredients are put in popper. Don't squirt in one spot; it will lump. Dot small amounts around in 6 or 8 places. Store finished Kettle Korn in an airtight canister or 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 taste.
Contributor: Wabash Valley Farms