Kettle Corn

Ingredients

• 0.25 cup vegetable oil
• 0.5 cup popcorn kernels
• 0.25 cup granulated sugar
• 0.5 tsp kosher salt

Instructions

1. Set out a large heatproof bowl for the finished popcorn so it is ready when you need it.
2. Place a large, heavy-bottomed pot (at least 5 quarts) with a tight-fitting lid over medium heat and add the vegetable oil.
3. Add 3–4 popcorn kernels to the pot, cover with the lid, and heat until you hear all of the test kernels pop, 3–4 minutes; this tells you the oil is hot enough.
4. Once the test kernels have popped, remove the pot from the heat, quickly lift the lid, discard the popped test kernels, and add the remaining popcorn kernels in an even layer.
5. Immediately sprinkle the granulated sugar evenly over the kernels, then quickly stir with a heatproof spatula to coat the kernels with the oil and sugar.
6. Cover the pot with the lid, leaving it just slightly ajar so a small amount of steam can escape while still keeping the popcorn inside.
7. Return the pot to medium heat and cook, shaking the pot continuously back and forth over the burner to keep the sugar from burning and the kernels moving, about 2–4 minutes.
8. Listen for the popping to start vigorously, then continue cooking and shaking until the popping slows to about 2–3 seconds between pops; do not let it go completely silent or the sugar may scorch.
9. As soon as the popping slows, remove the pot from the heat, carefully open the lid away from you to avoid steam, and immediately pour the hot kettle corn into the large bowl.
10. Sprinkle the kosher salt evenly over the hot kettle corn and toss with a large spoon or spatula until the salt is distributed and the kernels are separated as much as possible.
11. Let the kettle corn cool for 3–5 minutes, tossing once or twice as it cools to break up any large clumps, until it is crisp and safe to handle.
12. Serve the kettle corn slightly warm or at room temperature, and store any leftovers in an airtight container once completely cooled.