1 ½tablespoonneutral oilrice bran/canola/vegetable or coconut oil would also work
2tablespoonsugar
½teaspoonsalt
Instructions
Line a baking tray with baking paper. Set aside.
In a medium sized saucepan add the oil and 3 popcorn kernels, put the lid on the pot and turn the heat to medium to heat the oil.
Once the 3 kernels have popped, remove the lid and add ¼ cup popcorn kernels. sugar and salt and using a rubber spatula stir it all together.
Put the lid back on and cook over the medium heat for about 2 ½ to 3 minutes. Shake the pot occasionally to start with and then when the popcorn starts popping, shake the pot vigorously every 10 seconds or so until the popping slows down.
Once the popping slows down to a few seconds between pops, remove the pot from the heat. Even if there are still a few pops happening you want to take it off the heat as it can burn very quickly. Total popping time on my stove took about 2 ½ -3 minutes.
Tip the popcorn onto the prepared baking tray and spread out using your hands and allow to cool for 5 minutes. Pick out any burnt pieces (there will always be a few).
Serve immediately. You can keep the popcorn in an airtight container or ziplock bag for a couple of days but it will start to lose the crunch.