- 4 tbsp high-smoke oil (like coconut or grapeseed oil)
- 1/2 cup popcorn kernels
- Salt to taste (start with ½ tsp)
- ¼ cup sugar (granulated or powdered)
Heat oil and salt in a large covered saucepan on medium-high heat.
Put 2 popcorn kernels into the oil and cover the pan.
When at least one kernel pops, add the rest of the kernels in an even layer, swirl to make sure the kernels are coated, re-cover, and keep off the heat for 30 seconds before placing back on burner with the lid slightly tilted (away from you) to let steam escape.
When popping resumes, give pot a swirl every 15 seconds or so. Once the popping slows to 2-3 seconds between pops, remove the pan from heat and turn off burner.
Sprinkle with sugar while still in the pan, return to extinguished burner for 15 seconds, shake well, then repeat. The sugar should be just starting to melt and caramelize. Transfer popcorn immediately to a large bowl and serve.
This recipe serves 1-2. For larger groups, make more than one batch.