On low heat, melt butter until milk solids begin to bubble and brown. Be careful not to burn butter!

As milk solids begin to float on top, spoon them out into a small bowl.

When butter is clarified, take off burner and filter through a fine strainer or two to catch any last milk solids bits.

Place it back on the burner in the pot if you intend to use right away and keep on low.

Get out your favourite popper or pot and if necessary heat with a teaspoon of the ghee.

Pop the batch and transfer half into a large bowl.

Pour over half your heated ghee onto the freshly popped corn, and add half the desired seasonings and mix in well

Do the same with your remaining ghee and salt/seasoning.