• 1/3 cup canola or vegetable oil OR enough to cover the bottom of the pan
• 1/2 to 3/4 cup popcorn kernels (depending on pan size)

• 3 Tablespoons butter, melted
• Salt to taste

1. PLACE the oil in a 4 or 6 quart saucepan over medium-high heat. 
2. ADD 3 popcorn kernels and cover the pan with lid.
3. WHEN the kernels burst, the oil hot.
4. REMOVE the pan from the heat.
5. ADD the remaining popcorn kernels.
6. COVER the pot and wait 1 minute before returning to the heat.
7. SET the heat on high and shake the pan until the popping slows to every 1 or 2 seconds.