Popcorn used to be a somewhat magical food to me. Growing up I was only aware that popcorn came from little bags. These bags were small and flat, they went into the microwave and came out all puffed up and full of cooked popcorn. If that’s not magic, I’m not sure what is.
Now, I’m not normally in the habit of destroying childhood fantasies. Not once have I ever informed a childhood of the truth behind Santa Claus, and I always ask gap-toothed children how much the tooth fairy brought them. But I have to address the magical popcorn issue. This is totally not magic. You can make popcorn all on your own, without the use of a bag or even a microwave.
The best part about making popcorn yourself is that you can add all kinds of flavors that you can’t find in the grocery store. I used cinnamon and cardamom, but play around with your favorite spices for this recipe. And also, there is nothing like fresh kettle corn. I don’t care what anyone tells you, kettle corn from the microwave is nowhere as good as the stuff made over the stove or in an actual kettle.
Spiced Kettle Corn
½ cup popcorn kernels
¼ cup olive oil or grapeseed oil
3 tablespoons sugar
½ teaspoon cinnamon
¼ teaspoon cardamom
Heat the oil over medium heat in a large pot with a lid. Add in the popcorn kernels and sugar and cover. After a few minutes you’ll start to hear the first pops of popcorn. Keeping the lid on, lift the pot and shake a few times. Repeat this every few seconds until the popping begins to slow.
Remove from heat and sprinkle the popcorn with spices. Gently toss the popcorn and serve immediately.