I just made popcorn, and only had 11 unpopped kernels. Two of those were semi popped, so crunchy and delicious. That's close to a record.
I use heirloom red popcorn. The pops are highly successful, and there's almost no hulls. Pops are smaller than the commodity crap, but everything else is first rate. Cook it in a wok on the stove. Takes about as long as a microwave, and no questionable chemicals, or material waste. I use extra virgin olive oil, various seasoning. Sometimes just salt. Today was a generic cajun seasoning.
Seriously, look up red popcorn. Once you try that, you'll never go back to the standard crap.