Directions:

1. Heat the oil in a 3-quart thick-bottomed saucepan on medium high heat.

2. Put 3 or 4 popcorn kernels into the oil and wait patiently for them to pop, indicating the oil has reached the right temperature.

3. Add the rest of the popcorn kernels in an even layer and gently shake the pan to make sure they are all coated with oil. The addition of room temperature popcorn kernels will slightly lower the temperature of the oil.

4. Cover the pot, remove from heat and count 30 seconds, to allow the other kernels to come to a near-popping temperature. When they are put back on the heat, they all pop at about the same time.

5. Return the pan to medium heat and once the popping starts, gently shake the pan by moving it back and forth over the burner.

6. As the popcorn pops, keep the lid slightly ajar to let the steam from the popcorn release, and the popcorn will be drier, crisper and less tough.

7. Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid and dump the popcorn immediately into a wide bowl.

8. Season with salt immediately while it’s hot!