Sweet and Salty Kettle Corn David Lawrence   From Every Day with Rachael Ray February 2007 MAKES TEN CUPS Prep Time: 5 min Cook Time: 5 min 1/4 cup vegetable oil 1/2 cup popcorn kernels 1/4 cup sugar 1 teaspoon coarse salt In a large pot with a tight-fitting lid, heat the oil over medium-high heat. Add the popcorn. When the oil sizzles, sprinkle the sugar over the kernels. Cover and shake the pan until the popping slows down, about 3 minutes. Remove from the heat and toss with the salt.

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