A willow-branch trellis displays bags of delicious kettle corn at a fall luncheon. The individual bags make perfect grab-and-go snacks.
- Yield: Makes 4 cups
Source: Martha Stewart Living, October 2007
- 1/4 cup vegetable oil
- 1/2 cup popcorn kernels
- 1/2 cup confectioners' sugar
- 2 tablespoons granulated sugar
- Coarse salt, to taste
Heat oil in a large pot over medium-high heat until hot but not smoking. Add popcorn kernels, and cover. When kernels begin to pop, lift cover carefully, and sprinkle with confectioners' sugar. Cook, shaking pot frequently, until the popping slows; sprinkle with granulated sugar. Continue to shake pot until popping has almost stopped (be careful not to burn). Sprinkle with salt.