Kim Crawford Sauvignon Blanc Lemon Popcorn
- 2 tablespoons oil
- 1/4 cup kernels
- 2 teaspoons fresh lemon zest
- 3 teaspoons granulated sugar
- 1 tablespoon Kim Crawford Sauvignon Blanc
- salt to taste
Heat oil for 1.5 minutes over medium-high heat in a covered pot; add 3 kernels to the hot oil, return the lid and begin swirling the pot. Once 2 of the three kernels have popped, add the remaining 1/4 cup. Close the lid and swirl again.
In the next 30-45 seconds add the pre-measured sugar, Kim Crawford Sauvignon Blanc and lemon zest. Quickly close the lid and vigorously swirl the pot to distribute the ingredients evenly. Swirl once every 30 seconds before popping begins; continuously swirl the pot once the kernels begin to pop. Turn the heat off once popping has slowed to 3 seconds between pops.
Empty the pot onto a foil-covered cookie sheet to let the kettle corn cool and dry. (Caution: caramelized sugar is very hot!) Sprinkle salt to taste and enjoy with a glass of Kim Crawford Sauvignon Blanc.