Kettle Corn

01Method

1. 1

   Combine the sugar and salt in a small bowl, stirring them together. Keep nearby for later use.

2. 2

   Set a large, heavy-bottomed pot (at least 5 quarts) with a tight lid over medium-high heat. Pour in the oil and drop in 3 to 4 individual kernels, then place the lid on the pot.

3. 3

   When the test kernels pop, add the remaining kernels along with the sugar-salt mixture. Stir immediately with a wooden spoon to evenly coat everything and prevent the sugar from scorching.

4. 4

   Put the lid back on right away and cook, shaking the pot continuously. Popping will start within about a minute. Pull the pot from the heat as soon as you detect a faint caramel aroma or the pops slow to roughly one per second.

5. 5

   Quickly pour the popcorn into a serving bowl and allow it to cool for a couple of minutes. If sugar residue remains in the pot, fill with water, bring to a boil, and simmer covered for 5 minutes to loosen it before discarding the water.

6. 6

   Before serving, go through the popcorn and remove any unpopped kernels, which can hide in clusters. Serve warm or at room temperature for best crunch. Stores well for three to four days in an airtight container.