I did the 3 kernel test (put them in the pan when the oil is not heated yet - then they won't fly out if the oil's already hot), added my sugar next (might go a bit over 1/4 c next time) and immediately after sprinkling it in to the hot oil dumped in my kernels and placed the lid on the whole thing.
I think the key is the rigth pan and the right heat on your stove, so some people might have to test this a few times. I used my Lagostina stainless steel skillet (with a clear glass lid - made it easy to see when done) which has a handle on each side which made the shaking easy. I put on oven mitts, gripped the lid with my thumbs and shook vigorously, lifting the pan off the heat for 4 second intervals. You need to shake hard enough to get the kernels on the bottom OFF the bottom. This will alleviate burning.
All in all, I've learned I like a bit more sugar and also think that next time instead of dumping the whole lot into my bowl, I'll dump in layers, adding salt as I go. It was hard to distribute the salt evenly when the korn was still sticky.
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I did the 3 kernel test (put them in the pan when the oil is not heated yet - then they won't...