If you’re looking for something sweet and salty this recipe is for you! 

I’m a major proponent of making your own popcorn given that the store bought variety is largely full of chemicals and salt.
Usually I simply season my popcorn with olive oil and vinegar, but one evening I was craving something really sweet. I didn’t really have a lot of options in the house, so I figured I’d give this recipe a go! The results were really surprising I couldn’t believe how much it resembled the kind that you can purchase from the grocery store. You know the kind that comes in the big red bag?
What I like about making it myself is that I can downgrade the sugar, and just make the popcorn slightly sweet (which is just the way I like it).  I find it’s best when eaten while it’s still warm, but I’m sure it’s good at room temp too (although I’m not sure it’ll stick around long enough to get cool).


*Recipe retrieved from: Rachel Ray Mag


1/4 cup vegetable oil
1/2 cup popcorn kernels
1/4 cup sugar (I probably used like 2 TBS)
1 teaspoon coarse salt (used about 1/2 of this)

In a large pot with a tight-fitting lid, heat oil over medium-high heat. Add the popcorn. When the oil sizzles, sprinkle the sugar over the kernels. Cover and shake the pan until the popping slows down,  I find the sweet spot is when there’s aobut 3 seconds between pops! Usually takes about 3 minutes. Remove from the heat and toss with the salt.
See how easy is that? What are your favorite popcorn toppings blog reader?
Happy Tuesday!
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