Instructions

1. Melt the coconut oil over high heat in a big pot that has a lid.
2. Add the popcorn kernels and swirl them around until they're completely covered in the coconut oil. Place the lid on top slightly askew to allow the steam to escape. Once the popcorn start popping, shake the pan every so often to keep the popcorn from sticking.
3. When the popping slows down to about every three seconds, turn the burner off and let the pan sit until the popping ceases completely.
4. Drizzle the clarified butter over the top and salt to taste. Then place the lid back on top tightly, and shake it up really well to coat everything.
5. Serve warm.