A few spoonfuls of sugar add a touch of sweetness to the buttery, salty popcorn. It’s like kettle corn, but better.
Put 1/4 cup of the oil and a single popcorn kernel in a 6- to 8-quart heavy-duty pot, cover with a tight-fitting lid, and set over high heat. When the kernel pops, add 3/4 cup of the kernels all at once and sprinkle 1-1/2 Tbs. of the sugar on top. Cover with the lid slightly ajar and carefully shake the pot over the burner to distribute the sugar. Shake once or twice more until the popping starts and then continue to shake constantly until the popping slows down considerably, 4 to 4-1/2 minutes; it’s not necessary to wait until every last kernel pops.
Transfer the popcorn to a large bowl and gently separate any large clumps. Drizzle about 3 Tbs. of the butter on top and toss well. Season to taste with salt. Repeat with the remaining ingredients.
Serve warm or at room temperature.
Make Ahead Tips
The popcorn can be made up to 30 minutes ahead.
nutrition information (per serving):
10, Fat Calories
80, Saturated Fat
2, Monounsaturated Fat
13, Polyunsaturated Fat
Photo: Pernille Pedersen