Step 1

Heat 2 tablespoons clarified butter in 7- to 9-quart stockpot over medium-high heat.

Step 2

Add a few popcorn kernels to hot oil and let pop. Once popped, add remaining kernels; swirl to coat in butter. Cover; reduce heat to medium. Gently shake pan while kernels pop. After 4-6 minutes and when popping slows, remove from heat. Shake pot 30 seconds or until popping stops completely.

Step 3

Pour 2 tablespoons butter over popcorn; toss to coat. Pour remaining butter over popcorn; sprinkle with salt. Toss again. Serve immediately.