I have a question about the recipe "Kettle Corn " from Kenzi Wilbur. Why do you add sugar while popping and salt after popping? Wouldn't the popcorn get more evenly coated with salt if it went in the pot with the oil and corn kernels?
If you add it in the oil, you wont get the grains of salt. the nice grains of unmelted coarse salt on the surface adds better zing i think.
You are more likely to over salt if you add it to the oil.