Stovetop Kettle Corn

Our dear friends Keith and Bekah introduced us to this delicacy several years ago.  I added salt to our recipe for a bit of kick.  I recall Keith shaking his big pot vigorously over the stove, taking care that no single kernel had a spare motionless second to burn.  I've tried this method, and I can vouch that it's a full-body work-out.  Then my mother-in-law gave us a Whirlypop (see below)!  And now kettle corn is even more accessible... 

Ingredients:
1/2 cup canola or vegetable oil
1 cup popcorn kernels
1/2 cup sugar
1/2 tsp. salt


Instructions: 

1. Heat oil in large pot or Whirlypop over medium-high heat for a couple minutes. 
2. Add popcorn kernels, sugar, and salt.  
3. Shake pot or crank whirlypop constantly until popping stops for more than 3 seconds...approximately 5 minutes.  
4. Spread kettle corn over jelly roll pan to cool. 
5. Yell, "KETTLE CORN!!!" and be ready for the stampede.
6. Of course be careful with the babies.  This is more of a 2-years-and-up treat.
7. My kids say it tastes best in their popcorn boxes.