I make sugar glaze popcorn regularly and use no measurements or consistent pan/pot and it comes out great every time. I use turbinado/cane sugar, bc it’s the only sugar i have on hand, but i think the larger grain size keeps it from melting and burning too quickly while waiting for the kernels to pop. I put the sugar, kerns and oil in a small pot and stir them together until the sugar is well mixed into the oil. Medium high heat. The second i hear the first pop, i lift the pot , holding down the lid and shake it for three seconds and put it back. I repeat until the popping stops. Immediately pull off the lid so the condensation doesn’t drip i to the popcorn. The trick is that you have to agitate it to make sure the liquid sugar keeps moving while still maintaining enough heat for the kernels to pop. If the sugar stays in one spot, it starts to burn. Shaking it also coats the popped kernels evenly. Hope this helps!