Add oil to a large heavy bottom pan with a lid. Add two corn kernels. Cover with lid and heat over medium.
Wait for the two corn kernels to pop. When they've popped, remove the pot from the heat, add the rest of the corn kernels to the pot, and wait for one minute. This allows the corn kernels to adjust to the heat of the oil, and prime them for popping.
Place the pot back on medium heat. Cover with lid. Give the pot a shake to evenly distribute the kernels. When the kernels begin to pop, slightly vent the lid of your pot to prevent the popcorn from steaming. Shake occasionally as the popcorn is popping.
When the popping slows to one pop every few seconds, remove from the heat. If your popcorn begins to overflow, tip the pot and transfer to a large serving bowl, and place back on the heat to finish popping.
Add your seasoning. For salted popcorn, add about half a teaspoon of salt. Cover with lid, and shake to evenly distribute. Then transfer to a large serving bowl. If making "cheesy" popcorn. Add salt, and nutritional yeast to the popcorn pot. Cover with lid, and shake to evenly distribute. If making kettle corn, add the coconut sugar, cover with lid, shake, and transfer to serving bowl. Serve immediately, and enjoy!