Add oil and 3 test kernels to a heavy pot with lid. Heat on medium-high.When test kernels pop, remove pot from heat. Add remaining kernels, cover, and wait 30 seconds.

Return pot to heat. Shake every 10 seconds. When popping slows to 2 seconds between pops, remove from heat.

Drizzle with melted butter (if using) and toss with salt and other spices. You can add the spices in the butter and drizzle too.

Spread popcorn on a baking sheet. Bake at 200°F (95°C) for 10 minutes to dry.Let popcorn cool uncovered for 10-15 minutes.

Store cooled popcorn in a paper bag or container with a paper towel.