To a large Dutch oven or heavy-bottomed pot, add 2 tablespoons canola oil and 2-3 kernels of unpopped popcorn. Turn the heat to a 6, or just below medium-high heat. Cover with a lid, leaving it slightly ajar to allow air flow.
It will take about 2-3 minutes for the popcorn to pop. Once it pops, remove the kernels from the pot.
Add ⅓ cup popcorn kernels to the hot oil. Stir to coat each kernel in oil. Replace the lid, leaving it slightly ajar.
The popcorn should start popping in just 25-30 seconds. Once popping, shake the pot for a few seconds every 20-30 seconds. This keeps the popcorn from burning.
When there are 3-4 seconds between kernels popping, turn off the heat and remove the pot from the burner.
Immediately season the popcorn with salt and seasonings to taste. Enjoy!
Notes
Canola oil: Any neutral oil with a high smoke point, like vegetable or avocado oil, will work. I don't recommend using melted butter or extra virgin olive oil because they are more likely to burn.
Use just 1 tablespoon oil for dryer popcorn. 2 tablespoons of oil results in popcorn closer to movie-theater style.
Type of popcorn kernel: This recipe works with white or yellow popcorn kernels. White kernels are smaller and more delicate, whereas yellow popcorn has a firmer structure.
Storage: Popcorn is best enjoyed immediately but will keep for 3-4 days. Let cool before transferring to an airtight container. Store at room temp.