October 26, 2012

Kettle Corn II



Since we're on a little bit of a kettle corn kick over here at the house, I decided to change it up a little but by using dark brown sugar instead of white sugar when making my most current batch. The result was a product that was a little more caramel-y both in colour and taste. I added extra fine sea salt, not the regular stuff which made it seem just a touch fancier. :)



 It was good, but I think I prefer the regular kind. Perhaps if I tweak the recipe a little bit it could improve! I found that there was a little, just a little bit too much bitterness. Minor changes. Or maybe, I'll make CARAMEL CORN in the near feature... 




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About

Hi, I'm Janetta from Toronto. I cook, bake and make big messes. I photograph nearly everything and those photos will most likely end up being posted here. I've got a little black cat named Tank, who's super cute and a little bit nosy. You'll see a lot of photos of her too!

Contact me at: jubesandtank@gmail.com

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