While they use micropop when I'm at work, My wife and kids have discovered the joy that is "Daddy Popcorn".



A splash of Reddenbacher's popcorn oil (how anyone could use that as a topping is beyond my ability to comprehend
)



A bigger splash of cooking oil - combined it should just be enough to cover the kernels.



Enough popcorn to cover the bottom of the pot in a single layer.



Heat oil, then add kernels.



Cover, and move pan around to ensure even heat distribution.



Once popping stops (less than 1 pop / 5 seconds) remove from heat



I use a huge Navy surplus gazillion quart mixing bowl that holds several batches.



Once I'm done, wipe husks from pan and melt butter over low heat.



Pour half onto popcorn, then salt with popcorn (FFFFg) salt.



Stir with spatula, then repeat to properly distribute butter and salt.



Count fingers after serving.