Add the oil and a couple of popcorn kernels to the pot over medium heat. Put the lid on the pot and wait until the tester kernels pop. You’ll hear them pop, and you’ll know the oil is ready then. It can take about 4-5 minutes for them to pop. Turn the heat off and carefully remove the lid. You’ll see the popped kernels.

Add all the popcorn kernels and a pinch of salt to the pot. Put the lid on immediately and shake the pot lightly to make sure all the kernels are coated in oil. Wait about a minute (don’t turn the heat back on yet).

After a minute, turn the heat on to medium and wait for all the kernels to pop. It will take around a minute or two. You’ll know it’s done when you no longer hear regular popping.

While the popcorn is popping, you can shake the pan a bit to move the popcorn around a little so it doesn’t burn on the bottom and the heat distributes a little more evenly. You can also crack the lid open a little (if the lid isn’t vented) to let any steam escape (which helps make the popcorn crispier).

While the popcorn is warm, add any additional seasonings you want (see my big list of popcorn toppings ideas) and then serve in a big bowl for everyone to enjoy.