This is best prepared in a stovetop popcorn popper; if you don’t have one, you can use a light saucepot with a snug lid and a handle that allows you to shake it vigorously while heating.
• 1/4 cup vegetable oil
• 1/4 cup popcorn
• Scant 1/4 cup sugar (3-4 oz)
• 1 tsp salt
Heat oil with a few kernels of corn at slightly-higher-than-medium heat, stirring periodically for a minute or two, until the first kernels pop.
Pour in all of the remaining ingredients and agitate continuously for a minute or two until the popping diminishes.
Remove from heat. Optionally transfer to a serving dish. Allow to cool.