Heat 3 tablespoons of coconut or olive oil in a large (3l) pan on medium/high, with 3 corn kernels. When they pop, remove the pan from the heat and add 1/3 cup of kernels and put the lid on. Swirl to evenly coat the kernels with the oil, and wait 30s before returning the pan to the heat (this allows all the kernels to heat evenly, reducing the chances of unpopped or burnt popcorn).
Once it starts popping, shake the pan to stop the popped corn burning, and keep shaking until the popping slows to a couple of seconds between pops. Dump the contents into a large bowl and then melt some salted butter in the now hot pan before drizzlng over the popcorn. Yum!