2 tablespoons olive oil
1/2 cup popcorn kernels
salt as desired
- Warm the oil in a large heavy dutch oven or stock pot (one that comes with a lid) and add about three popcorn kernels. When those have popped, add the rest of the popcorn kernels, salt if using and place the lid firmly on the top of the pot. Holding firmly to the lid, shake the pot gently on the stove as the remaining popcorn kernels pop. In five minutes most of the kernels should be popped.
- Turn the popped corn out into a large bowl and enjoy!