Black Pepper Kettle Corn (and a lighter version)

I saw the idea for this Black Pepper Kettle Corn in the November issue of Better Homes and Gardens and knew I'd make it right away. They write it up as "sweet, salty, peppery" and that about sums it up!

 I'm fond of kettle corn and have a version that's a little lighter, sweet enough but not overly sweet,

so I'll give you their measurements and mine. I like to think mine serves... one:@)

Black Pepper Kettle Corn
1/4 C oil - I use 1 Tblsp vegetable oil
1/2 C popcorn - I use 1/4 C
1/4 C sugar - I use 1 Tblsp
1 tsp salt - I just sprinkle some over the top
1/2 tsp-1 tsp fresh ground black pepper - I probably stayed more towards 1/2 tsp

1. In large pot heat oil over medium high heat. 
2. Add popcorn, cook 2 minutes shaking occasionally.
3. Sprinkle sugar over popcorn, cover pan and shake until the popping slows down.
4. Pour into a bowl and toss with salt and pepper.

Notes:

• I use a 3 quart pot and add 3 kernels to the pot when I add the oil, as soon as they pop I add the rest of the corn and my sugar. 
• I'm guessing there's a reason BH&G didn't add the pepper to the oil so it would cook onto the popcorn with the sugar... But I do plan to try that the next time!
• Don't hesitate to try the kettle corn and just leave the pepper out if it doesn't appeal to you.

Have a happy day:@)

I'm joining: Foodie Friday