Classic Kettle Corn with Roasted Walnut Oil

Instructions

1. In a stove top popcorn maker over medium heat (or deep stock pot with a lid and handles) add oil and allow to get hot for about 2-3 minutes.
2. Combine both sugars and salt in a small bowl and mix to combine, set aside.
3. When oil starts to shimmer, add 1-2 individual popcorn kernels and with a wooden spoon (if your popcorn maker has the handle/stirrer, begin to turn it) stir fry the kernels until one pops.
4. Once a kernel pops, your oil is hot enough. Immediately add sugar and salt mixture as well as remaining popcorn kernels, rotating the pot and stirring rapidly to prevent burning and to thoroughly coat kernels with the sugar mixture.
5. When the popcorn kernels are popping in rapid succession, turn off the burner but continue to rotate the pot in circles on the burner to evenly distribute the heat while kernels finish popping.
6. Once popping has slowed considerably, remove and empty popcorn into a large bowl. Separate any kernels that may have stuck together. This will keep for about a week on the counter in a large Ziploc bag.