Heat the butter in a measuring cup in the microwave for about 30 – 40 seconds until it becomes liquid and slightly foamy.
Remove the foam on the butter with a spoon, as it is no longer needed. Set the liquid butter aside. Heat the coconut oil in a large pot over a hot flame and then add the popcorn corn.
Gently swirl the pot back and forth to evenly distribute the corn. Keep swirling the pot gently to prevent the corn kernels from burning. As soon as the first kernel of corn pops, close the pot with the lid, leaving a small opening so that the steam can still escape. Continue to gently swirl the pot back and forth. As soon as the popping of the corn kernels becomes more irregular (only every 2 – 3 seconds), remove the pot from the heat and let it stand for a few minutes.
Slowly pour the liquid translucent butter over the popcorn. The opaque part of the liquid butter should not be used, if possible. Shake the popcorn vigorously in the pot and salt to taste.
