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This delightful recipe merges sweet and salty to delight the palate. Lemon zest echoes the citrus notes in the Kim Crawford Sauvignon Blanc, resulting in a flavourful treat.
Cooking time: about 10 minutes
Heat oil for 1-1/2 minutes over medium-high heat in a small covered pot. Add 3 popcorn kernels to the hot oil, return the lid, and begin swirling the pot. Once two of the kernels have popped, add remaining kernels and return the lid.
Swirl the pot to coat all kernels evenly. In the next 30–45 seconds, add the pre-measured sugar, Kim Crawford Sauvignon Blanc, and lemon zest to the pot. Quickly return the lid and vigorously swirl the pot to distribute evenly. Continue to swirl the pot once every 30 seconds before popping begins and continuously swirl the pot once the kernels begin to pop. Remove from heat once popping slows to once every 3 seconds.
Transfer popcorn onto a parchment-covered cookie sheet to let the kettle corn cool and dry. Caution: the caramelized sugar is very hot. Season with salt to taste and enjoy with a glass of Kim Crawford Sauvignon Blanc!
Be sure to swirl the pot in order to keep the sugar from burning and to get a more even coat on the kernels as they pop. On my home stove, the kernels begin popping rapidly at about 3 minutes into the cooking process and have finished popping by 6 minutes. I find the best way to swirl the pot is to keep a firm hand on the lid and, with the pot on the stove, use your other hand on the handle to swirl in a circular motion in both directions.