Oil and 2 kernels of popcorn are combined in a sizable, heavy-bottomed saucepan and heated over medium heat. It can take a few minutes for the kernels to pop, so wait it out while the pot is covered. Place a sizable serving bowl next to the burner so it will be available when you need it.

Put the remaining popcorn kernels in the saucepan after the kernels have popped, turn off the burner, and remove the pot from the heat. To distribute the kernels evenly, cover the saucepan once more and shake it slightly. In order to prevent the oil from being too hot before the kernels are ready to pop, let the pot rest for 60 seconds.

In order to ensure that the popcorn is cooked throughout, carefully jiggle the pot every few minutes on the burner after increasing the heat to medium. When the kernels begin popping, slightly lean the cover to let the steam out (see photo).

Cook on until the popping noise slows to one pop per few seconds or so. (If the popcorn starts to spill out of the pot, simply tip the top layer into your bowl and put it back on the heat.)

Put the popcorn into your serving bowl after removing the lid. Add a few pinches of salt to taste along with any other toppings to the popcorn. For the finest flavour and texture, toss the popcorn and serve right away. However, the popcorn will continue to taste fine for a while.