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1/2c (125ml) popcorn,
3 Tbsp (45ml) coconut oil, <--vegetable will do, but coconut is better
1 tsp (5ml/5.5g) Flavicol <-- yes, really, just buy a quart of it off Amazon

In an 8-10 quart or liter stock pot heat the oil to 420F/215C over medium-high heat, stirring or swirling the Flavicol into the oil once it's viscosity drops sufficiently. No thermometer? heat with three kernels added and it's ready when at least 2 pop.

Add popcorn and turn down heat to medium with a loose lid until the corn is popped; remove immediately from heat.

Note: If you prefer a kettle corn sweetness, use regular salt (fine popcorn or granulated) in place of flavicol and, just as you pull it off the heat add
-1/4c (65ml or g) granulated sugar for Boom Chicka level of sweetness
-1/3c (95ml or g) granulated sugar for Regular kettle corn sweetness
-1/2c (125ml or g) granulated sugar for County Fair level of kettle corn
Do this quickly and stir vigorously to distribute the sugar onto the hot popcorn. Some will clump at the bottom, and that's accounted for in the amounts above.