Sweet and Salty Kettle Corn (adapted from Rachael Ray)
1/4 cup vegetable oil
1/2 cup popcorn kernels
1/4 cup sugar
1 tablespoon salted butter, melted
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 oils 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 melted butter then the salt."