Popping Popcorn

Here's the recipe found online:

Popcorn
1/3 cup dried maize or popcorn kernels
3 tbsp oil

Method
Heat the oil in the pan on medium high heat. Place 3-4 kernels in the oil. Once the corn starts popping, the oil is hot enough to add the rest.

Once the oil is heated up and the 3-4 test kernels start popping, add the rest of the measured kernels onto the pan in a single layer.

Cover the pan, remove from heat immediately and wait for 30 seconds. You can choose to count out loud or use a timer.

Once the 30 seconds is up, place the pan back on the fire and cover the pan loosely with the lid. You should hear all the kernels popping within 10 seconds and simulteanously.

Shake the pan occasionally to move the kernels. Once the popping slows to an interval of around 4-5 seconds, turn off the fire, remove the lid and dump all the popped corn into a big bowl immediately.

Flavouring/Topping
1) salt & butter - melt 2 tblsp of unsalted butter in the hot pan (after popping the corn). Add salt to taste and toss the popcorn in the mixture thoroughly.

2) caramel - use approximately 56g of unsalted butter, 1/3 cup of caster sugar (that’s approximately 67g) and 2 tblsp of maple syrup. Heat the butter, sugar and syrup mixture over the stove till sugar is melted. Do remember to stir constantly cos we do not want any burning. Bring to boil and leave unstirred till the mixture turns light golden brown. Remove from heat and add 1/2 into 1 batch of popcorn (see above). Toss to mix well. Use the other 1/2 of the mixture for another batch of popcorn.

3) Chocolate caramel - add approximately 2 tblsp of dutch processed cocoa powder to the caramel coated popcorn and mix thoroughly.