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For the popcorn

  • 3/4 cup unpopped corn kernels
  • 1/4 cup of oil grapeseed, olive, vegetable or clarified butter

For the habanero lime butter

  • 1/3 cup 5 tablespoons melted butter
  • Zest of 3 limes
  • Juice of 1 1/2 - 2 limes
  • 1 teaspoon salt
  • 1/2 teaspoon vulcan fire salt or any spiced salt
  • scant 1/2 teaspoon ground habanero chili


Pop your kernels, old school style:

  • Set the heat to medium-high. Add about 1/4 cup of clarified butter, olive or grapeseed oil to a large pot with a lid. Add the kernels and
  • cover the pot. When you hear the first sound of kernels popping, reduce the to medium-low and allow the kernels to pop completely.
  • Every minute or so, give the pot a shake to ensure all your kernels have been hit with a heat situation (this will make them all pop).
  • As the popcorn nears completion you will hear the poppping sounds diminish. Set your popcorn aside while you prepare your spicy lime situation.

For the habanero lime situation:

  • Put your popped kernels in a large, clean paper bag. In a medium bowl combine the melted butter, lime juice, lime zest, vulcan and regular salt and habanero chili powder.
  • Whisk to combine and drizzle about half the butter mixture over the popcorn. Fold the bag closed and give it a shake until the popcorn is coated and moist.
  • Taste and add more of the habanero butter, if desired. I added the whole thing, but this is your popcorn situation.
  • Spread the popcorn evenly over the 2 baking sheets and bake until the popcorn is dry, about 5-7 minutes, tossing every couple of minutes to distribute that buttery goodness evenly.
  • Makes about 4 quarts of spicy popcorn.