I've been through a lot of variations of popcorn making. Here's what I've landed on as being the best popcorn that I can make at home.
If you want theatre style, buttered popcorn, keep reading.
If you want low sodium and low calorie, no need to read further.
Popper
https://www.amazon.com/StovePop-Stainles...+popcorn+popper
I've used this popper for about 2 years now - still looks like new after about 50 uses, and I like the enclosed stirring machinery, no open gears like other poppers.
Top quality piece here.
Use 3 tablespoons of peanut or canola oil to 1/2 cup kernels. Start the kernels with the oil and pot cold. Use level 7 heat.
I give the pot a few shakes while it is heating up to mix the oil, flavocol and kernels
Start stirring when kernels start popping. Stop turning when handle is difficult to turn.
I've used coconut oil, doesn't do much for me and is rather difficult to clean off the pot.
Seasoning
Flavocol is the secret ingredient for theatre style popcorn.
Use Flavocol - half a teaspoon in the oil before adding kernels and season to taste after popped.
https://www.amazon.com/Gold-Medal-2045Ct...ywords=flavacol
Kernels
I find this product is very good if you want a big yellow type corn, same as you would find at the theatre.
https://www.amazon.com/lbs-Gourmet-Poppi...popcorn+kernels
You can also order hulless white popping corn. It is smaller than yellow corn.
Butter
I only use real butter, and melt it in the microwave, the more the better. I suggest pre-melting the butter and letting it cool, as if you put hot butter on the popcorn, the popcorn will "melt" and become chewy.
I use about 1/2 cup butter per 1/2 cup of kernels. I pour out half the popped popcorn into big bowl, half the butter, some flavocol, mix it with my hands, and repeat for the rest of the popped popcorn.
Hope this helps.