1/2cupunpopped popcorn kernelsI very much recommend white popcorn
In a cold pan, pour the oil and 3 popcorn kernels. Cover pan.
Heat the pan over high heat (just under the highest setting, 9 out of 10)
When all 3 kernels have popped, pour in the rest of the kernels and cover. As the kernels start to pop, shake the pan a few times.
After the popping slows down to a few pops, remove from heat and immediately transfer popcorn to a bowl.
Let the pan cool for a few seconds, then place the butter in the pan to melt using the residual heat. If there is not enough residual heat left, melt over low heat. Turning the pan constantly, melt the butter, being careful not to burn it.
When butter is melted, pour half of it over the popcorn. Salt the popcorn, then toss to combine. Pour the other half of the butter on the popcorn, salt again, and toss again.