Sixteen plus years in the culinary field, James discovered his love of cooking at age 7. He took his first culinary class in Middle School.
1 Tablespoon ghee or coconut oil
1/2 cup organic popcorn kernels
1-2 Tablespoons butter or olive oil
1-2 teaspoons Pluck
Melt ghee in 5-quart pot over medium heat. Add 2 kernels in the ghee and cover. When the kernels pop, this means the ghee is hot enough, add the rest of the popcorn to the pot, cover, and leave on heat for about 3 minutes, or until popping has subsided.
Remove pot from heat, pouring popcorn into an appropriate size bowl. Melt the butter in the still warm pot. Once melted (or if using olive oil), distribute evenly over popcorn.
Toss popcorn well and generously add Pluck until well coated.