recipe from joythebaker.com
1/2 cup popcorn
Heat oil in a large, heavy saucepan over medium heat. Make sure
that it's a pan that you can easily lift and shake in the air. Yea...
you'll also want to have two pot holders on hand.
Once the oil is hot, pour in the popcorn, sprinkle sugar on top and cover.
It will take a few minutes for the first pops, but once the popcorn
starts popping, shake continuously until the popcorn is popped. This
means that, once the popcorn really starts going, you'll want to grab
the pot with your pot holders, securing the lid, and shake the pot
above the flame of the stove for a few seconds, return to the heat, and
repeat this process several times throughout the popping process. This
will prevent the popcorn from sticking to the bottom of the pan and
Transfer to a serving bowl and salt lightly. Mix with a big spoon.
The sugar will still be hot, and the popcorn may be sticky. Don't
burn your hands on hot sugar. The popcorn will dry as it cools. Makes
1/4 cup vegetable or grapeseed oil
3 tablespoons sugar
Salt to taste. I think I used between 1/2 and 1 teaspoon.