Place the butter in a glass measuring cup with a spout. Microwave on high for 30-40 seconds until foamy. Let cool for 1-2 minutes, to allow the layers to separate.

Using a spoon, gently scoop off the foamy top on the butter and discard (no need to be perfect, just get as much as you can). Set the butter aside while you make your popcorn.

In a large soup pot with a lid, melt the coconut oil over high heat. Add in the popcorn kernels, and swirl to coat all the kernels.

Shake the pot frequently to avoid burning. Once the first kernel pops (about a minute or two), immediately place the lid on the pot, but leave it ajar so steam can escape.

Continue shaking the pot frequently until the popping slows down. Once it does slow down, remove the pot from the heat and let sit for a few minutes while the final kernels pop.

Once all the kernels are done popping, slowly stream the butter over the popcorn, stopping when you reach the opaque part of the melted butter (see photo in post). Discard the remaining butter or save for another use.

Stir the popcorn, and then season with the desired amount of salt.