Stir together the clarified butter and the popcorn kernels in a four quart (or larger) pot.
Cover the pot with the lid, leaving it slightly cracked for steam to release. Place the pot over medium high heat and cook until the popping has slowed to a couple seconds between pops. Remove from the heat and shake the pot to help encourage the last of the popcorn kernels to pop.
Pour into a bowl, add popcorn salt to taste, and serve hot.
Notes
For a stronger butter flavor, add additional clarified butter at the beginning of cooking.