Popcorn with maple syrup, thyme and salt

We got popping corn in the CSA a while back, but when I tried popping it: nothing but burned bits. I had thought popcorn foolproof... evidently not.

This time I think I discovered my mistake: I'd heated the oil before adding the popcorn - do not do this!

~2 tbsp sunflower oil (or other high heat oil... coconut might be nice)
~1/2 cup popping corn
pinch of salt

flavouring to add when popped (optional): dried thyme, maple syrup, salt, all to taste

Use a tall, heavy-bottomed pan with a lid. Put the oil in, then add the corn and a pinch of salt. Put the lid on and shoogle around to coat the corn with oil. Turn on a high heat and, keeping the pan covered, heat it, shaking occasionally, until the corn starts to pop. Keep shaking occasionally until it stops popping. Take off the heat, shake and listen for the last few pops, then uncover. Perhaps best to add additional seasonings on an individual serving basis.