• popcorn (3/4 cup will make 2 quarts)
• vegetable oil, or margarine
• popcorn popper, or deep pan with lid
Pour in enough vegetable oil to cover the bottom of the popper.
With a grownup’s help, place the popcorn popper over a high heat.
When the oil is hot, pour in the popcorn. Cover with a lid.
As soon as the popcorn begins to pop, turn the heat down as low as it will go.
Shake the pan often to keep the corn from burning.
When the popcorn stops popping, pour it into a large bowl. Add salt.