Measure 3–4 tablespoons oil and heat it in a large pot over medium heat until shimmering. (Use an oil with a high smoke point, as listed in the ingredients.)

Optional: add any dry spices from the ingredient list (smoked paprika, cumin, chili powder, etc.) to the hot oil so they will flavor the kernels as they pop.

From the 1/4 cup popcorn kernels, drop a few kernels into the pot and cover. When those test kernels pop, the oil is hot enough to proceed.

Add the remaining popcorn kernels (the rest of the 1/4 cup) in an even single layer across the bottom of the pot.

Remove the pot from the heat and let it sit, covered, for 20 seconds so the kernels come to the same temperature.

Return the pot to the heat, cover, and as the kernels begin to pop vigorously, gently move the pot back and forth across the burner (or gently shake it) to keep the kernels moving and prevent burning.

When popping slows to long pauses between pops, remove the pot from the heat immediately and transfer the popcorn to a large bowl so it does not burn in the hot pot.

While the popcorn is hot, drizzle the 1/8 cup melted butter over it and toss to coat evenly (do not heat or add the butter to the oil before popping).

Add seasonings and toppings from the ingredient list as you like: sprinkle sea salt and freshly ground black pepper to taste; add 1/8 cup grated Parmesan, or 2 teaspoons nutritional yeast, or 2 teaspoons cinnamon sugar mixture, or drizzle 1/8 cup melted chocolate. You may also add additional spices from the ingredient list to taste.

Toss to distribute toppings and serve the popcorn immediately while still hot.