Serves 4 to 6
1/4 C neutral oil (like vegetable)
1/4 C sugar
1/2 C popcorn kernels
1 tsp coarse salt, or to taste
Heat oil in a large pot over medium heat.
Add 3 popcorn kernels and cover. When these pop, dump in the rest of the kernels and
the sugar. Stir to coat.
Cover the pot, and shake it frequently until the popping becomes much less frequent.
As soon as popping becomes much less frequent, take off the heat so as not to burn.
Turn kettle corn out onto a parchment-lined tray for the sugar to dry. But, before it does, sprinkle generously with salt.