In a large, heavy-bottomed pot, melt the coconut oil over medium-high heat. Once melted, add 3 popcorn kernels. Once those kernels pop, add the salt and the rest of the popcorn kernels and swirl. Cover and remove from the heat for 30 seconds.
Return to medium heat and, leaving the lid slightly ajar, shake occasionally while the popcorn pops. Once you hear the popping to slow to 2 or 3 seconds between pops, remove the pot from the heat and transfer the popcorn into a large serving bowl.
Add the ghee to the hot pot (no need to turn the heat back on), then once it's melted, drizzle over the popcorn and toss to combine. Taste and add more salt, if desired, then serve.
Coconut Oil: This will impart the best taste and texture, but you can substitute vegetable oil, canola oil, or peanut oil.
Ghee: The key to keeping the popcorn crisp and not soggy! You can buy ghee at most stores now, but you can also make your own clarified butter (see post above for instructions).
Alternative Cooking Methods: See the post above for instructions on making popcorn in an InstantPot and the microwave.
Storage: Allow the popcorn to cool completely, then store in an airtight container for up to 3 days.