Kettle Corn

Spread 2 lengths of parchment paper on your counter or onto a large baking sheet. Cut another length long enough to fit between the pan and the lid.

In a bowl, mix the kernels and sugar.

Pour the oil into a nonstick pan. Add 2 to 3 kernels to the pan, turn the heat to medium or medium-high (depending on your stove) and cover with the parchment paper and lid. When the first kernel pops, add the sugar and kernel mixture and again cover with the parchment paper and then the lid.

Shake the pan vigorously for about 3 seconds, then cook for about 10 seconds. Repeat the cycle until you no longer hear kernels popping. Immediately remove the pan from the heat.

Using a large spoon or spatula, pour the hot popcorn onto the lengths of parchment paper, spreading as close as possible into a single layer. Do not touch the hot popcorn or you could be badly burned!

Once cool enough to touch, sprinkle with salt to taste and toss.

Note: You will need two lengths of parchment paper to spread the cooked popcorn while it cools. You will also need a length to fit between the pan and the lid to make cleanup easier.