Directions

1. 1

   Combine the popcorn kernels and oil in a heavy-bottomed pot and spread the kernels into a single layer.

2. 2

   Set the pot over medium heat, cover, and wait for the popping to start. Once it begins, hold the lid down and shake the pot occasionally to keep things moving.

3. 3

   As soon as the popping slows to several seconds between pops, take the pot off the heat and pour the popcorn into a large bowl.

4. 4

   In a small bowl, whisk together the Cheddar Cheese Powder, oil, Fine Pink Himalayan Sea Salt, Honey Powder, Ancho Chile Powder, Smoked Spanish Hot Paprika, Pasilla Negro Chile Powder, and Garlic Powder.

5. 5

   Drizzle over the warm popcorn and toss thoroughly to coat every piece. Serve right away. Makes 3 to 4 cups.