3 Tbsp oil (or try bacon fat, it’s incredible!)
1/3 cup popcorn kernals
Place oil in an electric wok (if using bacon fat, warm over low heat in the wok until liquid). Add 1/3 cup of kernels. Raise heat to 400F and cover wok, shaking gently. When first few kernels begin to pop, continue shaking until the corn stops popping.
Turn off the wok, pour popcorn into a large bowl, and add salt and butter to taste. (If using bacon fat, just salt it- no other seasoning is required.)
Note: You can make this with less fat… it just doesn’t taste as good. I’ve made it with as little as 2 teaspoons.