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Preheat oven to 300 degrees. In a small sauce pan over medium - low heat, melt the butter and sugar and salt together, stirring often until the sugar is mostly dissolved and the mixture is very thick, about 5 minutes. The mixture shouldn't come to a simmer. Pop the popcorn and sift through the popped corn to get rid of the unpopped kernels. Place the popped corn in a very large bowl or two medium bowls. Once the butter and sugar mixture is finished warming/dissolving, pour it over the popped corn stirring all the while to evenly coat the popcorn. Divide the popcorn between two large rimmed baking sheets and bake for 10 minutes. Remove from the oven and let the popcorn cool on the baking sheets. When cool, the popcorn can be stored in an airtight container for up to a week.
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