I've found Fireworks Popcorn to offer a consistent product in a wide varieties of corn: http://www.popcornlovers.com/store/Popcorn/All-Natural-Varieties/Assorted-Case-Fireworks-Popcorn/session_5e0e7be6fec4/
. Large kernel meaty varieties, to delicate baby kernels...
Tb of high-temp oil (sunflower, grapeseed, canola, etc.) in a covered heavy guage stockpot/rondeau, C of raw kernels, Tb of salt (flavored works well). Medium-high to high fire. AS SOON AS you hear some pop, start shaking the pot as any popped corn resting still in the pot will scorch. When popping slows; dump corn quickly so as to not scorch popped kernels.
At this point, it's edible, or you can toss it in ghee or full butter, infused oils (truffle, almond, hazelnut, etc.), salts, sugars, jests... whatever floats your boat. It's food, it's not rocket science.