Sea Salt & Sweet Butter Popcorn

1/2 cup vegetable oil
1-1/2 cups yellow popcorn kernels
3 Tbs. granulated sugar
3 oz. (6 Tbs.) unsalted butter, melted
Sea salt, to taste

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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