Pour some oil into a (preferably old) pan with a lid and heat it. Shake the corn in the pan, no more than covering the bottom. the popcorn is 8 times as much as the puff corn. Shake the pan to cover the corn with oil. Cover again and fire high. Oil should not smoke. when puffing starts, shake pan repeatedly. If it almost no longer pops, turn off the fire. Add salt and shake pan. Or empty the pan, put powdered sugar and water in the pan and let it caramelise. Then add the popcorn again and shake it.