Pour the vegetable oil in a pan and heat.

Put in the kernels in the pan and put the lid on.

When the first kernel pops, lift the lid and put in 3 tablespoons of sugar. Put the lid back on the pan.

Once the popping is done, transfer the popcorn to a bowl and set aside.

In a small saucepan, melt the butter with 5 tablespoons of sugar.

When it bubbles, add half a teaspoon of salt.

Add about 6 tablespoons of water.

Simmer for 3 minutes.

Quickly take the mixture and pour over the popcorn.

Gently mix the popcorn using a wooden spoon.

Transfer the popcorn into a clean container and refrigerate for 5 minutes.