The perfect kettle corn is made by using your biceps, tightening your abs and shaking the heck out of the pan to avoid the sugar burning. :) In this recipe, you're instructed to do just that. Wear oven mitts, you'll thank me later.
1/2cupyellow popping kernels
In a large deep sauce pan (at least 4 quart), heat the vegetable oil and 1/2 teaspoon of the salt over medium high heat. Add 3 popping kernels and place the lid on the sauce pan then listen for those 3 kernels to pop. Once they pop, pour in the rest of the kernels, sprinkle the sugar evenly over top and immediately replace the lid.
Remove from the heat and vigorously shake the pan, keeping the lid tight, for 15-20 seconds. Return to the heat and once the kernels start popping, start shaking in 5 second intervals. (Heat on burner for 5 seconds, remove from heat and vigorously shake for 5 seconds, repeat.) Repeat this sequence until the popping is 1 to 2 seconds apart. (Allow the steam to vent during the intervals where the pan is on the burner. But, make sure to vent the lid away from you to avoid hot oil popping on you.)
Remove from the heat and continue to shake with the lid on tightly for 5 more seconds. Carefully remove the lid, but still using it as a shield for any stray pops, pour the popcorn into a large bowl. Use a wooden spoon to mix, and let cool for a few minutes before eating. (Be careful, the sugar kernels are hot!)