To make popcorn on the stove, add oil to a pot over medium-high heat, add a few popcorn kernels, wait for them to pop before adding the rest, and shake the pot until the popping slows or stops. Turn off the heat, and continue shaking for several seconds before serving.
Begin by warming a heavy pan, popper or skillet. Add 1/3 cup of coconut or vegetable oil to the pan, and allow the temperature to reach 400 to 460 degrees Fahrenheit. Test the heat by adding one or two kernels. When the first kernels start popping, add just enough kernels to cover the bottom of the pot.
Shake the pot gently to ensure the oil coats each kernel. Cover the pot with a lid that allows steam to escape, and continue shaking gently. Remove the pot from the heat when the popping slows, and pour the popped kernels into a large bowl. If desired, sprinkle with chopped chocolate or seasonings such as chili powder while tossing the popcorn. You can add salt during the cooking process or after the kernels are popped.
Possible dessert add-ins include caramel, peanut butter or maple syrup. Brown sugar, chopped dried fruit, curry powder and black pepper are also good popcorn seasonings.