Choose a large pot that has a lid. I like to use pot with glass lid, helps me peek in when lid is closed. Also keep in mind you want to use pot that is not too heavy. Cast iron pot isn’t idle for making popcorn, as you have to frequently shake the pot to prevent popcorn from burning.

Before you start popping, have clarified butter (note above section on how to make clarified butter at home) melted and ready.

You should also have popcorn salt ready near you.

Popcorn salt is nothing but regular salt with super fine texture. Take kosher salt and grind it in salt grinder or mortar-pestle until fine. Keep it next to use to sprinkle on popcorn soon as it’s ready.

Keep large pot on stove and heat it. I wait until pot is hot enough before I add coconut oil.

Add coconut oil and swirl it around to coat the pop with oil all over.

Once coconut oil is hot, add popcorn kernels into it.

Swirl it around again to coat all kernels in coconut oil.

Note – popcorn kernels should be in single layer so all kernels gets heated evenly and pop. Highly advisable to make popcorn in smaller batches. If you add too much popcorn kernels into the pot making them sit one on top of another, the kernels on the bottom will receive good heat and has more chance to pop, while the popcorn kernels sitting on top of bottom layer of popcorn will not be heated enough and might not pop.

Wait until one or two popcorn begins to pop.

Cover pot with lid, slightly ajar to release steam. Note – I used glass lid pot with a small hole in it which helps to release steam. If you have lid with hole in it, cover it fully. If the lid does not have a hole or if you are using pressure cooker, place the lid in a way with a small gap to release steam.

Shake briefly every 30 seconds or so to prevent burning.

When all kernels have popped, you’ll hear popping slow down.

Turn off heat and remove pan from the heat. Let popcorn sit for a minute or two so the popping stops completely.

While popcorn is still hot, sprinkle salt (to taste).

Pour melted warm clarified butter or ghee.

Toss well to evenly coat popcorn in salt and ghee.

Serve movie theater popcorn immediately.

Or let it cool completely and then store in air tight container.