Pass the Popcorn, it's time for Oscar!

Makes 4 servings

½ cup popcorn kernels, preferably white

3 tablespoons coconut oil

4 to 5 tablespoons clarified butter, instructions below

Salt to taste

Heat a heavy pot with lid on the stove to medium heat and add coconut oil into the pot, swirl until melted.

Add a couple of kernels to the oil. Once they've popped, add remaining kernels, making sure to spread them evenly.

Tilt the lid on the pot, mostly covering but leaving a little space to allow steam to escape.

Shake the pot to keep the kernels in motion. If using a flat-top range, lift the pot as you shake to avoid damaging the stove top. Continue shaking until popping subsides, between 3 and 4 minutes.

Remove pot from heat, uncover and let cool 4 to 5 minutes. Transfer cooked popcorn to a resealable plastic bag. Add clarified butter to bag and shake vigorously to coat.

Transfer buttered popcorn to a large bowl and salt to taste.

1 stick unsalted butter, cut into 4 pieces

Heat a heavy saucepan at low heat and add butter.

Slowly melt butter and remove from heat.

Let stand in pan 5 minutes.

Skim the foam butter, and drizzle into a container, making sure milky solids stay in the bottom of pan.

Keep tightly covered in the refrigerator up to six weeks.