Kettle Corn

1/2 C popcorn kernels
1/4 C sugar
3 T canola oil
2 to 3 T butter, melted
1/2 tsp salt

In a Dutch oven over medium heat, cook popcorn, sugar and oil until oil begins to sizzle. Cover and shake until popcorn stops popping, three to four minutes. Transfer to a large bowl. Drizzle with butter. Add salt; toss to coat.