Kettle Corn

Instructions

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1. 1 In a small bowl, combine the sugar and salt, and stir with your finger to combine. Set aside.
2. 2 Place a medium to large stockpot (at least 5 quarts) with a tight-fitting lid over medium high heat. Add the vegetable oil and 3 to 4 kernels of popcorn. Secure the lid.
3. 3 Once the test kernels begin to pop, add the rest of the popcorn, along with the sugar and salt mixture. Stir quickly with a wooden spoon to combine (skip this step and you risk the sugar burning).
4. 4 Quickly replace the lid and continue cooking, constantly shaking the pot. At first there won’t be any popping, but in less than a minute, the popcorn will begin to pop. Remove from heat when you smell a whiff of caramel, or the popping slows to 1 second between pops .
5. 5 Moving swiftly, turn the popcorn into a serving bowl and let it cool a few minutes. If there’s some melted or burned sugar residue in the pot, add a few cups of water, bring to a boil, and simmer, covered, for 5 minutes to dissolve the sugar; dump the hot water down the sink, and your pot should be in much better shape.
6. 6 Before you dig in, sort through the kettle corn and pick out as many unpopped kernels as you can. A few stragglers often stick to clusters of the popped kernels. Serve warm, or, for maximum crunch and flavor, at room temperature. The kettle corn will keep three to four days in a tightly covered container.