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Canola or other relatively heat-stable oil
1/3 c. unpopped corn
1/4 c. sugar
Salt to taste
Coat the bottom of a stock pot or large saucepan with oil. Toss in three kernels of unpopped corn and wait for them to pop. When all three kernels have popped, dump in the popcorn and sugar, cover, and remove from heat, shaking for three seconds. Return to burner for three seconds, then repeat until most of the corn has popped.
Dump the popped corn into a large bowl, sprinkle with salt, and toss gently with a wooden spoon to separate the kernels a bit. Makes about 12 servings, depending on your appetite.