2 tablespoons coconut oil

1⁄2 cup popcorn kernels

1⁄4 cup

4 tablespoons clarified butter or ghee, melted

1⁄4 teaspoon finely ground kosher salt or table salt

Heat the coconut oil: Melt the coconut oil in a 7- to 9-quart stockpot over medium-high heat.

Add tester kernels: Add 3 kernels of popcorn and wait for them to pop. These little guys will let you know when the oil is hot enough to add the remaining kernels.

Add the popcorn and pop: When the tester kernels pop, add the remaining popcorn kernels. They should cover the bottom of the pot in a single layer. Swirl the pot to coat the kernels in the oil.

Continue to pop and shake the pan: Cover, lower the heat to medium, and shake the pan gently while the kernels pop. After about 3 minutes, when the popping slows significantly (1 to 2 seconds between pops), remove from the heat. Continue to shake the pot for another 30 seconds or until the popping stops completely.

Flavor with butter and salt: Pour 1⁄2 of the butter or ghee over the popcorn, cover, and shake the pot to coat. Pour the remaining butter or ghee over the popcorn and sprinkle with the salt. Cover again and shake. Serve immediately.

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