Add the oil and one kernel to a small sauce pot. Place the lid on top and turn the heat onto high. Wait for the kernel to pop.
Once the kernel has popped, add the rest of the kernels, replace the lid, and give the pot a swirl to coat the kernels in the hot oil. Wait for the kernels to begin to pop. You can swirl again to redistribute the hot oil, if needed.
Once the kernels begin to pop rapidly, crack the lid a little bit to allow excess steam to escape. Make sure it it only open a little to keep the pot hot enough to continue popping the corn.
When the popping slows to a few seconds between pops, turn off the heat. Wait a few extra seconds for the last few pops, then remove the lid and season the popcorn.