Angie and Dan Bastian share their allergen-friendly recipe for kettle corn.
Heat oil in a stovetop popcorn maker with a hand crank over medium-high heat. Add a few popcorn kernels and cover. When popcorn begins to pop, add remaining kernels; cover and stir to coat with oil.
Add sugar; cover, and cook, stirring, until kernels are popped, about 2 minutes. Immediately remove from heat.
Transfer popcorn to a large bowl and season with sea salt; let cool 1 minute before serving.