Kettle Corn

Kettle corn is the perfect accompaniment to any Halloween or fall party. I've finally mastered making it myself, so I thought I'd share. Try this with great caution, as you will probably be permanently hooked. And just face it, you might as well make a second batch for everyone else after you've obliterated the first. Good luck, gumshoes!

Kettle Corn
3 Tbs. vegetable oil
1/2 cup popcorn kernels
1/4 cup sugar
Salt to taste

• Place a large Dutch oven (make sure you have a lid) over medium high heat on your stove top. Add oil and allow to heat for about 1 minute. Place 2-3 kernels into the pot and wait until they pop (yes, they will probably pop out of the pot).
• Add the remaining kernels and place lid on pot. Wait until you hear a few other kernels pop, then with oven mitts pick up pot and shake. Continue to shake for about 30 seconds every minute of cooking (place back on the burner for the remainder of the time).
• After the first minute, carefully lift one side of the lid and sprinkle in the sugar. Replace the lid and continue cooking and shaking for about 4-5 minutes, until the span of time between pops lengthens to about 5 seconds.
• Remove from heat.
• Wait until all popping has finished, then sprinkle with salt to taste.

*If you are lucky enough to possess a Whirley Pop, make as you would regular popcorn, but add 1/2 of the sugar after corn starts popping and add the rest of the sugar just before popping ends. Be sure to dump the corn out immediately after popping is finished and season with salt.