1. Put the vegetable and sesame oils and popcorn kernels in a large pot with a tight-fitting lid (preferably glass so you can see inside). Set over medium-high heat, uncovered, until the oil shimmers, about 2 minutes. When the oil shimmers, stir the sugar and sesame into the kernels, and continue to cook, undisturbed, until the first kernel pops. Cover and shake the popcorn vigorously until the until the popping slows down, 2 to 3 minutes total. Remove from the heat and add the salt. 3. Pour the kettle corn onto 2 baking sheets and spread out in a single layer to cool completely (the corn will crisp as it cools). 4. Divide among 4 white paper lunch bags or bold-colored popcorn tins and fasten with a ribbon and tag. Best made the day you plan to give. Keeps for up to 2 days in an air-tight container.
Recipe courtesy of Sarah Copeland for 2011 Cooking Channel, LLC. All rights reserved.