Kettle corn

Ingredients: 1/4 Cup unpopped popcorn


1/4 Cup olive or corn oil (Olive oil will give it a lighter, cleaner taste)

2 Tablespoons sugar ( I prefer cane sugar)

1/4 teaspoon Salt



Utensils needed: One or two quart sauce pan

Large bowl

Measuring cup

Measuring spoons



Put the popcorn in the pot. There should be just enough to cover the bottom in a single layer.

Next pour in the olive oil. There should only be enough to barely cover all of the popcorn.

Then you turn on the heat. This step is the hardest to get just right. I set my stove halfway between the medium and high settings.

After it has heated up a bit, the oil will start to bubble and the popcorn will begin to swell (this will take about 2-3 minutes). As soon as a couple of kernels pop, sprinkle the sugar on top of the popcorn and place the lid on the pot.

For the rest of the time the popcorn is on the heat, you will need to constantly shake the pot.

Once you add the sugar, the popcorn will stop popping. It will take it about 30 seconds to 1 minute to start popping again.

Once it starts again, you will need to listen carefully to it. The popping will get very rapid and then begin to slow.

Once it slows to once every couple of seconds you will remove the pot from the heat and dump it into your bowl.

Once you have poured the popcorn into the bowl, you must let it cool for about 5 minutes.

After 5 minutes you will notice that most of the popcorn is sticking together in one big clump. Just break this clump up by hand until there are just smaller clumps of 1 - 3 kernels.

Then add your salt by sprinkling it on top and mixing the whole thing together by hand.

Now you're ready to eat!! Yay!