Add 2-3 Tablespoons cooking oil to your Dutch oven along with 3-4 popcorn kernels. Cover with the lid and heat over medium heat for about 2 minutes or until you hear the kernels pop.

When you hear the kernels pop you'll know your oil is now the correct temperature for popping. Add 1/2 cup of popcorn kernels along with 1/2 teaspoon of salt to the pan and cover with the lid again.

Cook over medium heat for approximately 2-3 minutes, shaking the pan about every 30-60 seconds to help keep the popcorn from burning. When the pops begin to slow, remove from the heat but leave the lid on for 15-20 seconds because there can be some late bloomers that can pop up and burn you if you're not careful.

Remove the lid and transfer the cooked popcorn to a large bowl using a large slotted spoon to sort out the old maids. Discard any unpopped kernels.

Add 1 or 2 tablespoons of butter to the pan and melt. Pour the melted popcorn over the fresh popcorn and enjoy!