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Remove the pan from the heat as soon as popping slows to avoid scorching the whole batch!
Use fresh, high-quality kernels for the best taste.
Avoid stale kernels that have been on the shelf for too long.
You can make kettle corn ahead of time and store it in a plastic zip-bag or airtight container for up to 3 days, and it won’t go stale!
Keep shaking the pan to avoid burning the sugar and ensure every piece of popcorn is coated with it.
