In 10" castiron skillet on medium heat, pour enough oil to.
a depth of 1/8". Heat until hot, but not smoking.
Place one corn kernel in pan. If it starts to sizzle, then the
popcorn kernels are ready to be placed in the skillet.
Pour kernels, sugar and butter into skillet, stir then carefully move skillet back and forth over burner to distribute popcorn kernels and to avoid burning.
Eventually, (usually about 5 minutes), the kernels will begin to pop. Cover and keep cooking and moving skillet back and forth. From time to time use a fork to stir the popcorn/sugar mixture. The last minute of cooking, increase heat to medium-high. Take skillet off heat promptly when the majority of kernels have popped. Remove skillet lid carefully.
Place popped corn in a serving bowl. Set the old maids aside for me. Season with salt. Stir well.