I love making popcorn on the stove, the way we used to when I was young. It just tastes better. I found a great trick that I usually try to use now: I put the oil in, toss in three kernels, and wait. Then once they pop, I take the pan off heat and add the rest of the kernels and some salt, cover it back up, and wait about 30 seconds before returning it to heat. They will all pop at around the same time, and you’ll have a more successful pop ratio. Then, after they’ve popped and you’ve taken the pan off heat, just add a spoon of ghee and toss it around to melt and coat.