In a shallow saute pan with a lid, heat oil on high heat and add two kernels to oil. Cover and wait for them both to pop. Remove from heat and remove popped kernels. Add rest of kernels to pan, cover and let sit in oil, off of the heat, for 1 minute.

Place pan back on high heat and shake to ensure even heating. Kernels should begin to pop within a minute or so and will pop really fast. Remove from heat once done popping or when popping slows significantly. Let sit off of heat for 1 minute. Pour popcorn into large bowl to help it cool down.

Pour cooled popcorn into gallon storage bag. Add sea salt and powdered vinegar into bag and seal bag. Shake until evenly coated. Eat immediately or store for up to 2 days.