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.