Kettle corn is a sweet and salty variant of PopCorn. Not sure of its origins, but InAmerica it's often made in big, literal kettles and sold at fairs, festivals, and assorted other gatherings.

<[[Brennen]]> I made some of this on the stove a week or two ago using, I think, [http://www.degraeve.com/reference/recipes/kettlecorn.php this recipe].

 1/4 cup corn oil
 1/4 cup popcorn
 1/4 cup sugar
 salt

It turned out perfect the first time, but when I tried to repeat it this evening, it came out too sticky and fairly burnt, with a lot of the sugar carmelized. Thoughts are that maybe I used too much sugar or added it too soon, or that canola oil instead of vegetable/corn oil was a problem. Also, the heat might have been too high.

I think the oil you use has a big impact on how popcorn pops in general, but I don't have any hard data.