Place 1 Tablespoon coconut oil and 3 kernels of popcorn into a stovetop popcorn maker.
Heat the popcorn maker over medium heat and stir to combine the oil and 3 kernels of popcorn.
Cook over medium heat until the 3 kernels in the oil pop (this indicates that the oil is hot enough to cook the rest of the popcorn).
Once the three kernels pop, add the rest of the popcorn kernels and stir vigorously to combine with the lid on.
Stir continuously as the popcorn begins to pop.
When the popping slows down, turn off the heat and continue stirring over the warm burner until you do not hear any more popping.
Immediately pour the popcorn into a large bowl (preferably one with a lid, although you can use a large bowl and then use a baking sheet as a “lid” for stirring.
Evenly drizzle the melted butter over the popcorn. Then sprinkle with popcorn salt.
Secure the lid, invert the bowl, and shake vigorously (the goal is to coat the popcorn). Taste and adjust salt as desired.
Serve immediately.
Enjoy!
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Notes
Ingredient Notes & Substitutions
Coconut oil. This is used to pop the popcorn kernels. I have tried canola oil, butter, and olive oil (which all work) and nothing pops corn as well as coconut oil. It does not impart a coconut flavor to the recipe either.
Salted butter. Unsalted butter works well, you may just need to slightly increase the popcorn salt.
Popcorn salt. This Redmond popcorn salt is the only brand we buy. It's delicious, full of minerals and is so fine that it sticks well to the kernels.
How to Store Butter PopcornStore leftovers in an airtight container at room temperature for up to 2 days.