- 1/2 cup popcorn kernels
- 1/4 cup sugar
- 3 tablespoons canola oil
- 2 to 3 tablespoons butter, melted
- 1/2 teaspoon salt
- In a Dutch oven over medium heat, cook the popcorn, sugar and oil until oil begins to sizzle. Cover and shake for 3-4 minutes or until popcorn stops popping.
- Transfer to a large bowl. Drizzle with butter. Add salt; toss to coat. Yield: 3 quarts.
Originally published as Kettle Corn in Taste of Home Recipes Across America 2013, p95
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