START TO FINISH: 10 minutes MAKES: 9 cups

Homemade Kettle Corn

What You’ll Need

3 Tbsp. vegetable oil

½ cup unpopped popcorn

¼ cup sugar

1 tsp. kosher salt

How to Make It

1. Line a large baking sheet or tray with foil; set aside. In a 4- to 5-qt. Dutch oven heat oil over medium-high heat, adding two to three popcorn kernels to the oil. When kernels pop, add remaining popcorn, sugar, and salt; stir well. Cover; heat, stirring a few times, until popcorn begins to pop. Lift from heat and shake pan, holding with hot pads if necessary; return to heat. Repeat until popping slows. Remove from heat and let sit for a few seconds until popping stops. Pour popcorn out onto prepared baking sheet. Let cool.

PER 1 CUP KETTLE CORN: 106 cal., 5 g fat (1 g sat. fat), 0 mg chol., 125 mg sodium, 14 g carb., 2 g fiber, 1 g pro.