Place a large, heavy-bottomed saucepan over medium heat. Add the oil along with two popcorn kernels. Cover the pot and wait patiently for these kernels to pop—it may take a few minutes. While waiting, keep a large serving bowl nearby for easy access when the popcorn is ready.

Once the initial kernels have popped, turn off the heat and remove the pot from the stove. Pour in the remaining popcorn kernels, ensuring they spread evenly across the base of the pot. Cover the pot again and give it a gentle shake to distribute the kernels. Let the pot rest for about 60 seconds—this prevents the oil from overheating before the kernels are ready to pop.

Return the pot to the stovetop over medium heat. As the kernels begin to pop, gently shake the pot occasionally to encourage even cooking. To prevent excess steam from making the popcorn soggy, slightly tilt the lid to allow moisture to escape.

Continue cooking until the popping sound slows down, with only one pop occurring every few seconds. If the popcorn starts to overflow, carefully transfer some of it into your prepared serving bowl and return the pot to the heat to finish cooking the remaining kernels.

Once the popping has nearly stopped, remove the lid and pour the freshly popped popcorn into your serving bowl. Sprinkle with salt to taste, along with any additional seasonings or toppings of your choice. Toss well to distribute the flavors evenly. Serve immediately for the crispiest texture, though the popcorn will remain enjoyable for several hours.