Popcorn, perfect each time

Ingredients

3 tbsp coconut oil (or a high smoke point oil)
⅓ C non-GMO popcorn kernels
butter, to taste
sea salt, to taste
paprika, to taste

1 3L heavy bottomed saucepan with lid

Method

1. Heat the oil in the saucepan on medium-high heat.
2. Put 3 or 4 popcorn kernels into the oil (while it is still heating up) and cover the pan.*
3. When the kernels pop, add the rest of the popcorn kernels in an even layer. It is important that there is only a single layer in the pan as crowding the pan will prevent the kernels from popping fully.*
4. Cover the pan, remove it from heat, and count 30 seconds.* 
5. Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the stove. Keep the lid slightly ajar to release the steam from the popcorn so the popcorn is dry and crispy.
6. Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide, deep bowl.
7. Season as desired. **
8. If adding butter, melt the butter by placing it in the now empty but still hot pan. ***

* Steps 2 and 3 heat the oil to the right temperature while step 4 brings all of the other kernels to a near-popping temperature, ensuring that when they are put back on the heat, they all pop at about the same time.
** If you add salt to the oil in the pan before popping, when the popcorn pops, the salt will stick to the popcorn evenly. Ditto with any powdered spices.
*** Toppings and seasonings to consider: melted butter, ground paprika, cayenne powder, chili pepper, curry powder, ground cumin, garlic powder, grated Parmesan, , dash of Tabasco, caramelised sugar (butter and brown sugar)****.
**** To make kettle corn, add ¼ C of demerara sugar to the pan before putting it back on the heat.