Also it should be kettle corn. Here’s a recipe, sort of.
Mix together:
3 T popcorn kernels
2 T white sugar
1/8 t fine salt
Heat a medium saucepan with a tight lid to medium temperature. It all depends on your stove, unfortunately. The temperature is the most critical part so expect to burn a couple of batches as you figure it out.
Set a large heatproof bowl on the counter.
Pour 1.5 T oil into saucepan. It’s already hot, remember, so it should smoke a little but not too much. Add the popcorn and sugar mix. Put on the lid. Swirl the contents of the saucepan by lifting off the burner and rotating (horizontally). Hold the lid on with your other hand. Return to heat. Repeat this every 10-20 seconds until popping stops, 1-4 minutes. Dump the contents of saucepan into large bowl. Resist the urge to touch immediately.
Run some water into saucepan and immediately put the lid on to trap the steam and start melting the stuck sugar. If you got the temperature right there will be very little stuck or burned sugar. If you went too hot or too long it might burn more. Wash saucepan throughly and dry before making a second batch. Remember to preheat the pan.you can vary the sugar ratio or mix in spices too.
Eat right away. Popcorn gets soggy in the District. It tastes best when eaten with Japanese chopsticks.
