I won an award for "most unique dessert" at the ward Christmas party for my Norwegian Kringle.
Kringle is the offspring of biscotti and chocolate chip cookies bent in
the form of a pretzel. When Brother Miene handed me the award he said
it was for "that race track looking thing". Yeah. "Most Unique Dessert"
is the equivalent of a participation ribbon mixed with a hint of "do I
dare eat it?" But I don't even care, because my prize was this
never-used-straight-from-Desert-Industires-Whirley-Pop. And it is the best thing I've
ever won. It even trumps my weather-photo-of-the-day umbrella from the local TV station.
I will never pop popcorn in the microwave again (Okay. That's a lie. I
probably will because I'm lazy like that, but I vow to not enjoy the
eating of it nearly as much). We made two batches of kettle corn last
night and ate all but the four un-popped kernels at the bottom. It was
the crispiest, freshest, warmest popcorn I've had the pleasure of
eating. Best. Prize. Ever.
Major Award Kettle Corn
Ingredients
1/2 cup popcorn kernels
1/4 cup Orville Redenbacher's Popping & Topping oil
1/3 cup granulated sugar
1 tsp cinnamon
1 tsp salt
Directions
Pour oil into your Whirley-Pop (or covered pan) and tip it from side to side until bottom of pan is evenly coated and toss in three test kernels. Cover and warm over medium heat. While oil is warming, mix sugar and cinnamon in a bowl. When you hear the test kernels pop, dump in your popcorn, turn the handle (or stir) until kernels are evenly distributed and then pour sugar mixture in. Crank the handle (or stir) continuously to avoid burning your popcorn or sugar while the kernels heat up. Cook until handle becomes difficult to turn or the popping slows down to one pop every two or three seconds. Remove from heat and pour into a large bowl. Sprinkle with salt and stir.
