3/4 c. plus 2 tsp. unpopped popcorn kernels (buy a new container for best results)
1/3 c. plus 1 Tbsp. white sugar
1/3 c. plus 1 Tbsp. vegetable oil
Place kernels and sugar in a large pot (6 quarts will do) with oil. You probably want to cover it. Or get one of those olde tyme poppers with the crank.
Over med. heat, begin to pop the popcorn. Shake the pot constantly to make sure neither the kernels nor the oil burn.
When the popping has slowed, remove from heat. Serves 8.
Submitted by Diana Bogue
Contributed on: and modified on Tuesday June 3rd, 2008