2 tablespoons sunflower oil
1/2 cup popping corn
1Heat oil in a large saucepan over medium heat. Add 2 corn kernels (oil is hot enough when corn turns slowly in a circle). Add remaining corn. Cover with a tight-fitting lid. When corn starts popping shake pan often to prevent kernels from burning, for 3 to 4 minutes or until corn stops popping
2Transfer popcorn to a bowl. Discard any unpopped corn. Serve warm or cool.