1/4 cup vegetable oil 1/2 cup popcorn kernels 1/4 cup sugar 1 teaspoon coarse salt In a large pot with a tight-fitting lid, heat the oil over medium-high heat. Add the popcorn. When the oil sizzles, sprinkle the sugar over the kernels. Cover and shake the pan until the popping slows down, about 3 minutes. Remove from the heat and quickly transfer to a large bowl and toss with the salt. Alternative: Use brown sugar instead of white for a caramel kettle corn. |
