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In a large stockpot set over medium heat, add the vegetable oil and popcorn kernels. Cover the pot with a tight-fitting lid. once the corn starts to pop, about 5 minutes, shake the pot constantly until the popcorn has finished popping, about 5 to 7 minutes more. Remove the pot from the heat, carefully remove the cover and toss the popcorn with the chives, remaining thyme and the brown-butter sauce. Season with salt and pepper and serve.
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