Add the vegetable oil and a few popcorn kernels (3-4) to a large heavy bottom pot with a lid. Heat over medium high heat covered until you hear all of the popcorn kernels pop.
Then add the remaining popcorn kernels. Shake the pan to coat the kernels in the oil. Then add in the sugar and salt. Shake thoroughly again to coat the kernels with the sugar and salt.
Add the lid to the pan. Constantly shake the pot while it’s cooking. It will probably take a minute for the kernels to start popping. Continue to cook while the kernels are popping until the toppings slows to approximately 2 seconds between each of the pops. Make sure to constantly shake the pan to keep the kernels and sugar from burning. Move the popcorn immediately from the stove and pour into a large serving bowl.
Picked out any unpeopled kernels. Serve warm and enjoy!
Notes
You can store the leftovers at room temperature in an airtight container for up to 3-4 days.