Ingredients

• 1/4 Cup Westcott® Vegetable Oil
• 1/4 Cup Ginger Evans™ Sugar
• 1/2 Cup Popcorn Kernels

Directions

Heat the vegetable oil in a large pot over medium heat. Once hot, stir in the sugar and popcorn kernels. Cover and shake the pot constantly to keep the sugar from burning. When the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has completely stopped. Pour into a large bowl and allow to cool, stirring occasionally to break up large clumps.

Notes

My son really loves this recipe. We love to get kettle corn when we visit our local park Dollywood. In the winter it's like a trip to Dollywood or the county fair with a bowl of this old-fashioned kettle corn. My family never wants plain popcorn again when I make this. If you use white sugar it will taste like popcorn balls and if you use brown Diamond Falls granulated sugar it will taste like caramel corn.