• Step 1: In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat. Add the popcorn kernels in a single layer and cover the pot with a lid.
• Step 2: Once the kernels start popping, shake the pot continuously to prevent burning and ensure even cooking. Once the popping slows to 2-3 seconds between pops, remove the pot from the heat.
• Step 3: Immediately sprinkle the sugar over the popped popcorn and shake the pot vigorously to coat the kernels evenly. Return the pot to the heat and continue shaking for an additional 30 seconds to caramelize the sugar.
• Step 4: Transfer the kettle corn to a large, shallow baking sheet and sprinkle with salt. Allow to cool completely before serving.