Compound butters are one of life's greatest pleasures, as is a giant bowl of popcorn. I found a recipe from Kikkoman for Sriracha butter popcorn, but thought using a different product (soy sauce) in butter would be even better. Soy sauce butter is rich, savory, umami-laced, and literally so delicious I eat it with a spoon—it takes popcorn to seriously great levels. Grated cheese, Sriracha, and sesame seeds are all excellent but not necessary additions. —Posie (Harwood) Brien
Pop your popcorn however you like: My favorite method is to air-pop it in a large, heavy-bottomed saucepan with a lid. Heat the pan over medium-high heat and add 3 kernels. Once the test kernels pop, add the rest of the kernels, reduce the heat to medium, and shake constantly until the kernels all pop (or until there are a few seconds between each pop).
Melt together the butter and coconut oil, then whisk in the soy sauce. Whisk in any extra mix-ins, as I listed above (Sriracha, garlic salt, and Parmesan cheese). Another excellent topping is a few tablespoons of toasted sesame seeds.
Pour the soy sauce butter over the popcorn and toss to coat.