• 3 tablespoons (45 ml) peanut oil or
• Canola oil

In a large pot, cook the corn in the oil over high heat, covered, shaking the pot occasionally. When the corn has finished popping, transfer to a large bowl.

Return the pan to the heat. Cook the butter and sugar over medium heat, stirring just until the caramel is golden brown, about 6 minutes. Pour the caramel on the popped corn and toss gently to coat. Allow to cool for a few minutes.

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