Measure all the ingredients and keep it close. Have a large, deep pot with a lid ready. Layer a baking sheet with parchment paper and keep it ready. We will be pouring the prepared popcorn on the sheet.
Heat the coconut oil in medium heat. Add 3 corn kernels to the oil and wait for it to pop. This is our indicator to when the oil is at the right temperature. Wait for all 3 kernels to pop.
Once all the 3 kernels pop, add the remaining corn kernels with sugar and mix to combine.
Cover the pot with the lid and let the popping begin.
Wear a mitten and start shaking the pot. Shake the pit for 3 seconds and replace it on heat for 3 seconds. Keep shaking as this will help in moving the corn and the sugar and will help coat the sugar evenly. Also this would prevent the sugar to settle in the bottom and burn.
The shaking of the pot is quite an arm exercise, but worth it.
Once the popping slows down and there is 1 to 2 seconds gap between pops, turn off the flame and transfer the popcorn to the prepared sheet right away. The temperature of the sugar would be very high at this point and hence be careful when transferring. Also, transfer it right away to stop the cooking process.
Let the popcorn cool for few seconds and then separate them. Let them cool completely before eating as that is when they become crisp.
Store them in an air tight container to retain the crispness.