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Put the oil in an 8-inch saucepan over medium-high heat.
Add the popcorn; the bottom of the pan should be covered in a single layer of kernels.
Cover partially and cook undisturbed until the kernels begin popping.
Once the corn is popping in earnest, give the pan an occasional shake.
When the popping slows to the point that there’s an interval of 1 to 2 seconds between each pop, remove the pan from the heat and transfer the popcorn to a bowl.
Season with salt and serve immediately.