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Kettle Corn

1/4 cup corn oil
1/4 cup popcorn
1/4 cup sugar
salt

The above measurements are approximate as I have never measured.
But I pick a decent size heavy pot (my pressure cooker works best
for me) and I pour in enough oil to have about an 1/8" covering
the bottom. The I dump in enough popcorn not to have more than a
single layer across the bottom. Heat on medium high heat and when
you see the corn start to get excited but before it starts to pop,
quickly pour in the sugar as evenly as you can across the top,
cover shake back and forth and pop. When you pull it off you still
need to slightly salt it. You can't pop each and every kernel
because you would scorch (and you will scorch a few batches before
you get the technique down) the popcorn before it's done so you
need to experiment. Pouring in the sugar too soon tends to scorch
easier. Pouring it in too late and the sugar stays granular and
grainy. After a while you get the hang of what works.

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