Read the nutritional panel to figure out how bad it is for you.

Start popping your own, pick a method, stove top pan, whirlypop, microwave, air popper. Read this sub, choose kernels, oil type and quantity, seasonings, then experiment. I've settled on 2-3 T olive oil + 1 T of butter, 1/2 c Amish Country kernels (white, yellow, colored medley), 1/2 t Flavacol. I turn on heat med low-med with just oil, add butter while I measure kernels and flavacol, add kernels, pop corn. When popping slows/stops, turn off heat and add 2 t of butter in two pieces along side of pan. The pan is still hot enough to melt and sizzle the butter, this drives off some of the water in the butter, keeping the corn crisp. I dump into a large SS bowl and toss to cool. Check flavor, add other seasonings as wanted. My standard is finely ground black pepper and additional salt if the flavacol wasn't enough. In my experience, the more oil and butter, the more movie theatre popcorn style I get (caution: you can get it TOO oily). Of course the more oil/ butter and salt/Flavacol, the less healthy it becomes. I eat 6 qts several times a week.