Popcorn gadgets seem like a waste of time for me. That's what a pan is for, and unless you totally aren't paying attention, it's hard to burn it.
Put an amount of oil (with a high smoke point--I use avocado oil) that covers the bottom of the pan into a saucepan (I use a 3.5- 4 qt one). Place 3 kernels in, put on lid and put heat to medium high. When you hear the 3 kernels pop, add enough popcorn to cover the bottom of the pan generously (I eyeball it all). Let it sit, shaking pan occasionally and increase the shaking to constant as you hear it pop. Pour into a bowl. Then melt butter in the hot pan, skim off the milk solids, and pour over. Sprinkle with salt. If you really want to be picky, run the salt through a mini food processor so it's super fine. Toss.
I would not eat popcorn popped without oil. The two oil effect--first cooked in oil, then drenched in clarified butter is what makes it delicious. You can skip clarifying the butter, but the milk solids kind of "melt" the popcorn because they're watery. Superfine salt is optional as well, and I usually skip that part. But that is what unflavored "popcorn salt" is.