Popcorn in Sweden is never sweet. Never. The traditional way to eat it is just plain, salted. Never with butter, either, until the microwave popcorn hit Sweden, with its ready-flavored fake-butteriness. Popcorn at the cinema is also mildly butter-flavored. (And no, it's *not* made in the theatres, it's delivered in great big bags, much like garbage bags, and just heated on the premises.) I definitely don't know anyone who'll pour their own melted butter on their popcorn - oh no. I think people like to think that popcorn are healthy, or at least relatively so.
Guess what? It's really not. (Unless, possibly, air-popped and un-buttered. And how fun is that?) But it can be really, really good. I got introduced to the wonders of more exciting popcorn when I was an exchange student in the US, and I became a great fan of caramel corn. It's not all that easy to make at home though, and I'm not so sure I want to - it's a bit too sweet, at least for eating a lot of. This is a very happy in-between. It has a definite hit of both sweet and salty and it's perfect for when the cravings set in.
Kettle Corn
80 ml (1/3 cup) neutral oil
80 g (1/3 cup) sugar
125 ml (1/2 cup) popcorn kernels
Pour the oil in a thick-bottomed saucepan with a lid - a big one. Add a few kernels and place on medium heat. When the kernels pop, add the rest of the corn and the sugar, cover with a lid and shake around a bit to make sure it all pops evenly. When it's not popping anymore, and seems done, transfer to a bowl and salt generously.
Recipe in Swedish
Kettle Corn
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