Crackerjack of a Baseball Dessert – – vegetable oil, popcorn, sugar, peanuts, salt, Prepare a sheet pan covered with parchment or wax paper to cool the kettle corn when cooked. ; Heat the oil in a large pot (with a lid) over medium-high heat. Place three tester corn kernels in the oil. When they pop, the oil is ready. Add the remaining popcorn and the sugar. Shake to coat and place the lid on the pot. Every few seconds, lift the pot from the heat and shake. Quickly open the lid and add the peanuts. Once the popping subsides, remove immediately from the heat and pour onto the prepared sheet pan to cool.; Add salt to taste. ; –