Ingredients:

  • ½ cup (100g) popcorn kernels, preferably mushroom variety
  • 3 tablespoons (45ml) vegetable oil or coconut oil
  • ¼ cup (50g) granulated sugar
  • ½ teaspoon (2.5ml) sea salt or kosher salt

Instructions:

  1. Place the large pot on the stove over medium-high heat. Add the oil and 2-3 popcorn kernels.
  2. Cover the pot with the lid. When the test kernels pop, the oil is hot enough.
  3. Remove the pot from the heat. Pour in the remaining popcorn kernels, sugar, and salt. Stir well to coat the kernels evenly.
  4. Return the pot to the burner, maintaining medium-high heat. Cover tightly.
  5. Listen for the popcorn to start popping. Shake the pot frequently and vigorously to prevent burning.
  6. When the popping slows to 2-3 seconds between pops, remove the pot from the heat.
  7. Immediately pour the kettle corn into the large bowl. Remove any unpopped kernels.
  8. Let the kettle corn cool slightly before serving. Enjoy!