First you will need a little grease. I keep an old jar of grease leftover from making french fries. My dad says it tastes better that way!
I use Orville Redenbacher's popcorn kernels, and I keep them in the freezer so they will remain fresh longer!
I use three popcorn kernels to start with so that once they have popped I will know the grease is at the right temperature.
Once all three (unless you think one is an old maid) popcorn kernels pop add more. That is the point at which the grease is the right temperature.
I usually add salt to the popcorn right after it is popped and shake it a little to make sure it gets mixed in. I have tried butter before, but I prefer it with just salt. I have also been told that if you grind the salt to a powder that it will stick to the popcorn better. However, I have never had trouble with salt sticking as long as you do it while the popcorn is hot! Now you can enjoy fresh homemade popcorn instead of the stale stuff!
Special thanks goes to my husband for his excellent popcorn photographing skills!!