Making clarified butter for one portion of popcorn is not really a sensible nor really viable. We have to make bigger batches and keep the rest for later use. Luckily, clarified butter is just fat so it keeps well without refrigeration nicely too.
Melt butter on medium heat.
Let it simmer until the foam almost disappears on top and the solids at the bottom turn golden.
Strain through a paper towel lined colander.
Heat half of clarified butter, aka ghee in a pot with a lid, over medium heat.
Add the popcorn kernels, put the lid on and quickly move the pot around so the kernels spread across the bottom evenly.
Once the popping starts, move the pot around every 30 seconds or so, to prevent burning of the already popped out kernels.
Mind not to do it too often as that can prevent the kernels to pick up enough heat to pop. Once the popping stops, empty the pot into a bowl.
Pour over the rest of the clarified butter, sprinkle salt and shake the bowl with a lid or large plate on.