3tablespoonscoconut oil(or olive oil or vegetable oil)
1/2cupfresh popcorn kernels
1/4cupsugar
1/2teaspoonkosher salt
Instructions
Place the oil and 3 popcorn kernels in a large, deep Dutch oven or pot with a good fitting lid and set it over medium high heat.
Once all 3 kernels pop, remove them and add the rest of the popcorn kernels as well as the sugar and salt, stirring well to coat. Cover the pot with the lid and allow the kernels to pop, vigorously shaking the pop every 5 to 10 seconds to keep the popcorn evenly distributed and from burning.
When the popping slows, after about 3 minutes, remove the pop from the heat but continue shaking until popping ceases. Immediately pour the popped corn onto a large baking sheet and spread it into an even layer, breaking up clumps as needed. Taste and add salt if desired.
Notes
STORAGEStore this homemade kettle corn in an airtight container or airtight resealable bag at room temperature for 5-7 days. No freezing, please!