~ Hillbilly Housewife
1/3 c. oil
1/2 c. sugar
1/2 c. popcorn kernels
salt to taste
Heat oil over medium-high heat in heavy 3-quart pan (makes sure pan has a lid). Sprinkle 2-3 kernels in pan. When kernels pop add sugar and remaining kernels. Place lid on pan and shake while kernels pop. When popping slows down remove from heat. Immediately pour into bowl and add salt to taste. Kettle corn will be very hot and sticky, let cool a few minutes before eating.
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