KETTLE CORN

This one goes out to Matt Keys! The genius cook! The master of the corn!

because he did what i'm not sure i could have done. he kettle-cooked some corn! mmm so good. some of the kernels were cooked a bit too much for me (see the golden brown corns above) but he preferred those, so it worked out quite nicely.

2 parts kettle corn
1 part white sugar
1 part oil (corn, preferably... though matt used olive oil and it seemed to work)
salt

(he cooked this with 1/2 cup corn)

take the oil and put it in a kettle, or for those of us in urban america, a thick-bottomed pot. put the oil on the stove on HIGH. put three kernals in the oil, and when the pop, take them out and stir the sugar in until it dissolves. i assume this was pretty quickly. then throw the rest of the corn in, and shake the pot until all the corn is popped! be careful not to burn the corn, which WILL happen if you dont keep shaking the pot. better to have unpopped kernals then a whole bunch of black and gross ones.

salt to taste. then strip down to movie-watching clothes (underwear, preferably), sit back, and pop in The Matrix and eat that kettle corn. oh yeah. best summer night ever.