In a large saucepan or Dutch oven, heat oil and 3 corn kernels over medium-high heat. When the 3 kernels pop, quickly but carefully add remaining kernels, sugars, and salt. Cover and cook, shaking pot constantly, while kernels pop. When popping has slowed to about 3 seconds between pops, remove from heat, and continue shaking until all popping has stopped. Let cool for 10 minutes before serving.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/kettle-corn-recipe/