Candied Jalapeño Popcorn

Instructions

1. Heat the oil: add the oil and 2–3 popcorn kernels to a large, heavy-bottomed pot with a lid. Cover and heat over medium-high heat. Once the test kernels pop, the oil is ready.
2. Pop the popcorn: add the remaining kernels to the pot and cover immediately. Gently shake the pot back and forth over the burner as the kernels pop, to prevent burning on the bottom. Continue cooking until popping slows to about 2–3 seconds between pops, then remove from the heat.
3. Add the butter: transfer the hot popcorn to a large bowl. Drizzle with the melted butter, tossing as you go to evenly coat.
4. Hit it with Candied Jalapeño: while still warm and buttery, generously sprinkle with Candied Jalapeño Seasoning. Toss well, then add another sprinkle over the top.
5. Serve immediately while warm and crispy.
6. Mitch Tip: layer your flavor -- don't dump all the butter and seasoning on at once. Add a little butter, toss, hit it with Candied Jalapeño, and repeat, for sweet heat on every bite instead of just on top.