To make kettle popcorn, heat oil in a kettle, and any desired sugar and salt, and then add the required quantity of unpopped corn kernels. Cover the kettle and shake it, and allow all the corn kernels to pop. Put the popcorn in a bowl, and serve.
To make kettle corn, preferably use mushroom popcorn kernels, as they can hold the coating of sugar and/or salt well and do not crumble easily.
Begin making kettle corn by heating 1/4 cup of vegetable oil in a kettle over medium to high heat. When the oil becomes hot, add 1/4 cup of white or brown sugar. For a sweet and salty taste, also add 1 teaspoon of salt. Now, add two to three corn kernels and check if they pop. This indicates that the temperature is high enough to pop the kernels adequately.
Next, pour in 1/2 cup of the corn kernels, cover the kettle, and shake constantly to prevent the sugar from charring. When the popping slows to once every two to three seconds, turn the heat off, and continue shaking the kettle for some more time until all the kernels pop.
Once the popping stops, transfer the kettle popcorn to a bowl, stir intermittently to break any clumps, and serve. To store the popcorn for a few days, place it in an airtight container.