In a heavy-bottomed pot with a lid, heat oil and kernels, shaking the pot to coat the kernels in oil. When kernels begin popping, remove pot from flame and give it a good shake, then return to flame to continue cooking. Do this two to three times, until you hear that the popping has slowed down.

Immediately remove pot from fire and remove the lid.

Transfer popcorn to a bowl and season with salt. Toss to coat.

Allow to cool before serving.

Preheat oven to 200 degrees Fahrenheit.

Place popcorn in a large bowl.

In a medium-sized saucepan, combine margarine, sugars, corn syrup, and cinnamon. Melt over medium heat, stirring occasionally until the sugar dissolves.

Raise heat and bring to a boil. Cook until syrup reaches 245 degrees Fahrenheit on a candy thermometer.

Add baking soda and mix to combine.

Remove from heat and pour syrup over popcorn. Stir to coat completely.

Place popcorn onto baking sheet in a single layer, trying to separate the bigger pieces.

Bake for one hour, stirring every 15 minutes, making sure to break up the larger chunks.

Allow to cool completely before serving.