Popcorn

Heat a large stainless steel bowl (or cast-iron skillet) over medium heat. Once hot, add 1 tsp clarified butter, salt, and popcorn kernels and cover with perforated aluminum foil or spatter screen.

Cook, shaking the covered pan carefully, until popping slows to about 3 seconds between pops. Remove from heat promptly; do not assume it must finish within one minute.

Move popped corn to a large serving bowl, leaving any unpopped kernels behind.

Toss with melted butter, salt, and any optional seasonings. Serve warm.