Kettle Corn

Instructions

1. Line a large sheet pan with parchment paper and set it aside.
2. Heat the oil. In a large, heavy-bottomed pot (such as a Dutch oven), add the coconut oil and 2–3 popcorn kernels. Cover with a lid and place over medium heat. When the test kernels pop, the oil is ready.
3. Add popcorn. Quickly pour in the remaining popcorn kernels and salt and give the pan a small shake to combine.
4. Pop the corn. Cover with the lid slightly ajar, with the opening pointing away from you to let the hot steam escape. Continue cooking, giving the pot a quick and vigorous shake every 5 seconds to prevent burning. Listen closely — when the popping *just* starts to slow down, open the lid, quickly add in the sugar, cover and give the popcorn a shake to combine. When the popping slows to about 2 seconds between pops, remove from heat.
5. Finish the kettle corn. Immediately pour the hot popcorn onto the prepared sheet pan, spreading it into an even layer. Use a spatula to gently separate any big clumps while it’s still warm and sticky. Let the kettle corn cool for 5–10 minutes, during which the sugar coating will crisp up.
6. Serve. Break into pieces, taste for seasoning, and sprinkle on an extra pinch of salt if desired. Enjoy warm or at room temperature.