Pour the canola oil into the bottom of a large pot and place over medium heat.
Meanwhile, set up a cooling station for your kettle corn by laying out some sheets of parchment paper on a heatproof surface like a large cookie sheet or wooden board.
After heating the oil for about a minute, pour the sugar, salt, and popcorn kernels into the pot, give it a bit of a stir with a wooden spoon, and cover with a tight fitting lid. Immediately and continuously, give the pot a good shake to ensure that the popcorn, oil, and sugar do not burn.
Once the popping has slowed and you’re only hearing a pop every two seconds or so, remove the pot from the heat, immediately uncover and dump onto the cooling station. Do not scrape any kernels that have stuck to the bottom of the pan as they might be a little burnt and less than tasty.
When the kettle corn is cool enough to handle, break it apart and enjoy!