Chef Joe Cipro’s Recipe of the Week.

Kettle Corn

½ c popping corn
3 Tbsp canola oil
¼ c sugar
1 Tbsp kosher salt

Begin by adding the canola oil to a medium hot pan. Spread out the kernels evenly, covering the bottom of the pan, stirring often. When the kernels become hot, coat them with the sugar. Cover the pan and continue to shake the pan so that the kernels heat evenly.

When the popping begins, shut off the heat, but keep the lid on the pan. Continue to shake the pan until the popping stops. Put the popcorn in a mixing bowl and sprinkle with the salt while it’s still hot. Allow the popcorn to cool before serving.