Place 3 test kernels into the oil and cover. Wait for a test kernel to pop; this indicates the oil is at the correct temperature (about 400°F / 204°C).

Add remaining kernels and shake

Once a test kernel pops, remove the pot from heat, add the remaining 1 cup of kernels in an even layer, and quickly return the pot to the heat. Immediately cover and gently shake the pot back and forth over the burner for 10–20 seconds to keep kernels moving and prevent scorching.

Pop the corn

With the lid slightly ajar to allow steam to escape (or use a lid with a vent), continue cooking over medium-high heat. Gently shake the pot every 10–15 seconds. Listen for popping: when the popping slows to about 2–3 seconds between pops, remove the pot from the heat.

Transfer and season

Immediately transfer the popped corn to a large bowl to avoid sogginess from steam. If using butter, melt 2 tablespoons in the now-empty warm pot or microwave. Pour melted butter (or spray olive oil) evenly over the popcorn while tossing with a large spoon or by shaking the bowl to coat. Sprinkle 1 teaspoon salt evenly and toss again. Taste and adjust seasoning.

Optional Flavorings (apply after popping)

Savory Parmesan: While popcorn is still warm, sprinkle 2 tablespoons grated Parmesan and 1/2 teaspoon smoked paprika; toss to coat. Add a light spray of olive oil or an extra 1 teaspoon melted butter if needed to help the cheese adhere.

Sweet Cinnamon Sugar: Mix 1 tablespoon brown sugar with 1 teaspoon ground cinnamon. Sprinkle over warm popcorn while tossing. For better adherence, drizzle 1 teaspoon melted butter first.

Spicy: Sprinkle 1 teaspoon chili powder and 1/2 teaspoon smoked paprika over popcorn; toss. Add a pinch more salt if desired.

Nutritional Yeast (cheesy vegan): Sprinkle 2 tablespoons nutritional yeast over warm popcorn, toss, and add a light spray of olive oil to help it stick.