Instructions

• Place a large 6–8 quart pot on the stovetop and set the heat to medium. Have a lid ready; a lid with a steam valve is ideal.
• Add 1/4 cup ghee to the pot and heat until the ghee is fully melted and shimmering, tilting the pot so the ghee coats the bottom.
• Add 1/2 cup popcorn kernels in an even layer. Cover with the lid. If your lid has no steam vent, set the lid slightly ajar so steam can escape but the kernels stay inside. Give the pot a quick shake to coat the kernels with ghee.
• Once popping begins, keep the pot over medium heat. Gently shake the pot back and forth over the burner every 10–15 seconds to keep kernels moving and prevent burning.
• When the pops slow so that the time between most pops is about 3–5 seconds, remove the pot from the heat.
• Remove the lid, sprinkle 1/2 teaspoon sea salt over the popcorn, then replace the lid and shake the pot vigorously to distribute the salt. Remove the lid and serve warm.