Best Ever Kettle Corn

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   Heat the oil in a large saucepan until it is very hot.

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   You should be able to feel the heat coming up from pan and see the oil rippling (I do this with my stove on a 7 out of 10 heat level).

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   While oil is heating, measure out the rest of your ingredients.

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   You can combine the sugar and popcorn kernels if you want to conserve space/dishes, but keep the water separate!

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   3.

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   When the oil is hot, dump the popcorn and sugar into the pan and stir quickly.

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   The sugar and oil should combine to look like road slush (if youre not familiar with snowy driving conditions then just ignore that).

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    Cover the pan.

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    4.

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    Now, carefully pour in the water and cover pan immediately!

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    The second the water hits the pan hot oil will go flying.

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    I just lift the lid up a tiny bit, pour in the water and shut the lid right away.

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    5.

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    Now, shake the pan.

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    You can lift it off the burner to shake or slide it back and fourth, still touching the burner.

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    Just make sure to move the popcorn around in the pan.

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    It may take a minute or two to start popping, or it may start popping right away (this will have to do with how fresh the popcorn is).

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    Keep it over the heat and keep shaking.

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    6.

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    When the popping has slowed considerably, remove the pan from the heat and transfer the popcorn into a bowl.

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    Sprinkle with salt and stir.

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    7.

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    Let the kettle corn cool for a couple of minutes and then eat!

* Per serving · 4 servings · Values may vary.