Preparation

1. Place a large, heavy pot with lid over medium heat. Add oil and swirl to coat bottom of the pot. Place 3 kernels into the pot and cover with lid. When the kernels pop, remove lid and add the remaining 1/2 cup of popcorn kernels to the oil, lift off of heat for about 30 seconds and swirl pan to coat well with the warm oil. Return pan to heat, cover with lid until popcorn begins to pop. Keep lid slightly tipped open to allow the steam to escape. Shake pot occasionally and make sure to let steam escape so that the popcorn stays crisp. When the popping slows, remove from heat. Remove lid and pour popped corn into a serving bowl. Season with salt to taste or topping of choice.