Classic Buttery Popcorn

1.Heat a large, heavy-bottomed pot over medium-high heat and add the vegetable oil, swirling to coat the bottom evenly.

2.Add three popcorn kernels to the pot and cover with a tight-fitting lid. Wait until these test kernels pop to ensure the oil is hot enough.

3.Once the test kernels pop, add the remaining popcorn kernels in an even layer. Cover the pot with the lid.

4.Shake the pot gently every 15-20 seconds to prevent kernels from burning and to help them pop evenly.

5.When the popping slows to about 2-3 seconds between pops, remove the pot from heat.

6.Immediately transfer the popcorn to a large bowl to prevent sogginess from steam.

7.In a small saucepan, melt the unsalted butter over low heat until fully melted and slightly foamy, but not browned.

8.Drizzle the melted butter evenly over the popcorn, tossing gently to coat all the kernels.

9.Sprinkle the fine sea salt over the buttered popcorn and toss again to distribute the seasoning evenly.

10.Serve immediately for the best flavor and texture.