Kettle Corn

1 . Stage

Add sugar and salt to a spice grinder and blend until the mixture is powdery, about 10 to 15 seconds. Pour into a small bowl and set it next to the stovetop. 

2 . Stage

In a 4 qt. Dutch oven with a lid, add the oil and 3 of the unpopped kernels. Turn the heat to medium, cover, and shake the pot gently to cover the kernels in oil. Wait for the 3 test kernels to pop, about 2-3 minutes. Remove the lid, add the remaining kernels, and gently shake the pot to coat all of the kernels in hot oil. Replace the lid, tilting it open slightly to allow steam to escape, and continue cooking the popcorn, shaking it occasionally, until the kernels start to pop. 

3 . Stage

Once almost all of the kernels have popped and new pops are about 2 seconds apart, turn off the heat and remove the lid. Sprinkle the salt and sugar powder evenly over the popcorn, cover with the lid, and shake for a few seconds to completely coat the popcorn. Transfer the popcorn onto a parchment-lined sheet tray to cool slightly before serving.