Kettle Pop(corn) Rocks!

Egg-free/Dairy-free/Nut-free

We don't know who the genius is that thought up combining salty and sweet and popcorn in one awesome combination, but whoever they are, we owe this brilliantly wonderful person a debt of gratitude and a big kiss on the lips. 

Not only is this little dish among the best fair fare we have ever tasted, it is totally dairy-free, which is next to impossible to find at your local county-fair type of event. After the standard inquisition (Would you please tell me the ingredients in this? No butter? No eggs? No nuts? Really? Hmmm, well, I guess it will be okay...) turned up the fact that this scrumptious deliciousness was safe for our kids, (and a whole grain to boot! can you say "fiber"?) we bought it up by the bag (no no, the extra-extra-large size, please) full. 

The only problem was recreating it at home. Thanks to the Internet, we found a recipe that works like a charm. And thanks to Al Gore, for creating the Internet!

Ingredients

• 1/3 cup (scant) canola - or your favorite cooking - oil
  
• 1/2 cup unpopped popcorn kernels (the white are the best, and are definitely worth the extra money)
  
• 1/4 cup granulated sugar
  
• A few shakes of salt
  

Steps

• Before you begin, make sure you have some sort of vessel that you can pour the popped corn into when it's done cooking. If you don't, you'll have a burnt-on mess and nasty-tasting popcorn.
  
• Add oil to a large-bottomed stock pot for which you have the cover.
  
• Add three popcorn kernels to the oil.
  
• PUT THE COVER ON THE PAN.
  
• Heat the oil and kernels over just-slightly-higher-than-medium heat.
  
• When you hear that the three kernels have popped, move the pan off the heat, add the sugar and stir like a madwoman so the sugar doesn't burn or crystalize on the bottom of the pan. About 30 seconds ought to do it. We like to use a wooden spoon to stir the sugar, but we're creatures of habit and anything would probably do just fine. Use whatever floats your boat. 
  
• Add the kernels and stir the pan one or two more times, for good measure.
  
• PUT THE COVER BACK ON THE PAN.
  
• Return the pan to the heat.
  
• Alternate letting the pan sit for a few seconds with shaking the pan for a few seconds (around 30 second and 5 second intervals, respectively).
  
• When you hear that the popping has slowed, remove the pan from the heat.
  
• Immediately pour the popcorn into the waiting vessel. Do it in batches so you can evenly salt the popcorn. The popcorn will be sticky and you won't be able to just give the popcorn a salt shower before chowing down. Try not to let the popcorn sit on the bottom of the hot pan. After you've dumped some out, tilt the pan so the popcorn doesn't rest on the bottom. 
  
• Tell your children that you messed up the batch and that you need to try again. If they ask why you're eating if it's no good, tell them you're testing each and every piece to see if any of it is salvageable. 
  
• Repeat.