Using a spaghetti pot is the solution. It allows the steam to vent and lets the popcorn pop and expand so it comes out crisp and fluffy. Yum-oh!
I used about a 1/4 of quality popping corm, about 2-3 Tablespoons of garlic flavored olive oil. Remove the strainer from the pot and place the ingredients in the bottom of the pot. Heat over medium0high heat. Once the first kernel pops add the strainer as a cover by turning it upside down. Allow the kernels to freely pop. Grab both sets of handles, using oven mitts and shaking every few seconds. As soon as the popping slows turn the heat down and remove cover. Allow the last few kernels to finish. Turn out into a large bowl and season as you wish. Enjoy!