Classic recipe popcorn

Picked up a package of Orville microwave popcorn which in bold print states NEW FLAVOR.   In the center of the packaging, it states CLASSIC RECIPE - real butter with a sprinkle of salt.  Isn't that an oxymoron - New Flavor / Classic Recipe?
 
While it popped very well, after my mouth essentially became numb from all the salt, I finally read the side of the package - 300 mg of salt / serving.  IMO, that hardly counts as "a sprinkle of salt".
 
 

Let the buyer beware!

The only microwave popcorn I buy is Smart Balance, they make a low sodium. Anything else, I am allergic to or too salty.

Old school
 
3 T. Coconut Oil [I tried Avocado oil, grapeseed oil, peanut oil and clarified bacon fat during the testing. Coconut oil is the finest.
1/3 C. Popcorn
4 oz Butter, divided into two 2oz chunks [ Obviously it's a good idea to use the good stuff, Parma is quite nice]
 
Kosher or Sea Salt to taste [ Iodized salt tastes weird so try to avoid it]
 
Method
 
* Heat oil in heavy bottom stock pot
 
* When oil shimmers add popcorn
 
* Liberally salt oil and popcorn
 
* 20 seconds into the popping quickly remove lid and toss one butter chunk in pan
 
* After popping has finished, pour popcorn into large bowl
 
* Toss second butter chunk into saucepan
 
* Rotate pan around and around til butter is melted
 
* Pour over popcorn
 
* Liberally salt
 
backstory from article titled: A guide to making the best popcorn you will ever put in your mouth http://www.scrumptiousche...r-Mouth?adminview=true

With thanks to Alton Brown:
 
1) Take a brown paper lunch bag.
2) Cover the bottom with popcorn.
3) Add some oil (I use a Misto).
4) Add some salt.
EDIT: 4a) Fold over the top of the bag once, and staple 2-3 times (not enough metal to bother the microwave; thanks for the head's up Hayden!!!)
5) Put in microwave on high.
6) After it starts popping, when it goes for 2 seconds without popping, turn off the microwave. You'll eventually figure out the right time.
7) Eat.
 
 

That's genius, bartl (and Alton). That's one of those things that feels like it should have occurred to you by now when you hear it. I like making popcorn on the stove with a little bit of olive or sunflower oil and a bit of salt, but I'll have to try it using Alton's method. The natural flavor of the popcorn is my favorite recipe, and it sounds like the bag method will speed up the process quite a bit (and won't leave me with an oily pot to clean up).

I use the brown bag method here at work, don't forget to staple the bag.  Knorr's seasoning salt is a nice alternative.