Start by melting your Unsalted Butter (1 cup) over medium heat. Use a pan with a light-colored bottom so you can keep track of the color while the butter starts to brown.
Swirl the pan occasionally to make sure that the butter is cooking evenly. As the butter melts, it will begin to foam, sputter and the coloring will get darker.
Once the butter has developed a deep golden brown color, pour into a heatproof glass container and set aside
Heat a large, heavy-bottom pot over medium heat and add the Coconut Oil (2 tablespoon).
Once the oil is hot, add one test kernel to the pot and cover. As soon as the test kernel has popped, place the rest of the Popcorn Kernels (1/2 cup) into the oil and cover.
Once the kernels begin popping, shake every 10 seconds or so until you hear the popping slow down then remove from heat.
Add your browned butter and Sea Salt (1 teaspoon) to your popcorn and fold with a spatula to make sure every kernel is covered with that beautiful butter and top with salt.