Place a wire cooling rack over a baking sheet and set aside.

Pour oil into the bottom of a medium-sized saucepan and set on the stovetop over medium heat. Add 3-5 popcorn kernels and cover the pot with a lid. Wait and listen for the kernels to begin to pop.

Once you hear a kernel pop, add remaining popcorn kernels in an even layer, add granulated sugar and sea salt and stir, and immediately re-cover with lid. While tightly holding the lid in place, gently shake the pot to evenly distribute the ingredients.

Every 10 seconds, lift pot from stovetop (use oven mitts!), hold the lid on very, very tightly, and vigorously shake the pot back and forth thoroughly and repeatedly to shake the kernels and sugar, then return to heat. You should begin to hear the popcorn kernels popping rapidly. Continue to remove from heat every 5-10 seconds and shake so that the popcorn cooks evenly.

Once the popping slows (if you’re hearing 2 seconds or so between pops), immediately remove the saucepan from the heat. Carefully remove lid (keep the pot turned away from your face in case kernels continue to pop) and pour evenly over prepared baking sheet.

Allow to cool several seconds and sprinkle with additional sea salt to taste (if the popcorn tastes bland, you just need more salt!).

Use your hands to gently shake the popcorn around on the cooling rack, this will allow most of the stray kernels to fall through. Pour popcorn into a serving dish and serve immediately while still warm.