In a large pot, cook the corn in the oil over high heat, covered, shaking the pot occasionally. When the corn has finished popping, transfer to a large bowl.
Return the pan to the heat. Cook the butter and sugar over medium heat, stirring just until the caramel is golden brown, about 6 minutes. Pour the caramel on the popped corn and toss gently to coat. Allow to cool for a few minutes.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.