Stovetop popcorn is almost a lost art. Since we now have air poppers (what I grew up with) and microwave popcorn bags, snack bags and pre-popped bags of extra-cheesy preserved popcorn, it may not seem like the stovetop is the most convenient method. However, it takes only a couple of minutes longer than its microwave counterpart, and you end up with a blank canvas you can season as you like. These measurements are precise, but they don't have to be. Eyeballing it works perfectly fine.
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Over high heat, heat oil for a minute in a stockpot with a lid (not non-stick). Add popcorn and shake back and forth a couple of times to prevent things from sticking. Cover with a lid, but not tightly - you want steam to escape so your popcorn doesn't get soggy. It should start popping within a minute and should finish fairly quickly (in three or so minutes). Shake the pot a couple of times to make sure all your kernels fall to the bottom. Once popping slows/ceases, transfer to a bowl and top with salt and seasoning.