Heat the ghee in a 3-quart thick-bottomed saucepan on medium high heat.

Start with two popcorn kernels to gauge the temperature. Once those pop, your ghee is hot enough. Add the remaining kernels and salt... Than remove the pot from the heat for 1 minute. This primes the popcorn to pop without burning the ghee.

Tip the lid ever-so-slightly while the popcorn is popping. That way, the popcorn doesn’t steam itself in the pot and lose crispness.

If the popcorn starts overflowing the pot: Simply remove the lid and tip the excess popcorn into a bowl. Return the lid and return the popcorn to the heat until popping slows.

Put all into a bowl and serve.