Measure 3 tablespoons coconut oil and pour it into a large pot. Cover the pot with its lid.

Set the stovetop to medium-low heat. Heat the oil for 1 to 2 minutes.

Add 3 popcorn kernels to the hot oil. Replace the lid and wait until 2 kernels pop.

Add the remaining popcorn kernels to the pot. Cover immediately with the lid.

Shake the covered pot every 10 to 25 seconds while the kernels are actively popping. Keep the heat at medium-low to prevent burning.

Reduce the heat to low when popping slows. Add 1/2 cup granulated sugar and 1 teaspoon salt.

Cover the pot for 10 to 20 seconds. Remove the lid carefully, keeping clear of any remaining popping kernels.

Stir the popcorn continuously with a wooden spoon. Scrape the bottom of the pot to prevent the sugar from burning.

Continue stirring until the sugar coating turns amber. Remove the pot from the heat immediately.

Shake the pot to bring heavier unpopped kernels to the bottom. Transfer the fluffy kettle corn to a large bowl.

Cool the kettle corn completely. Pick out and discard any unpopped kernels before serving.