|4 Tbsp||unsalted butter, melted|
|½ tsp||cayenne pepper|
|1 tsp||garlic powder|
|1 tsp||onion powder|
|⅓ cup||vegetable oil|
|2 Tbsp||Louisiana Gold Red Pepper Sauce with Tabasco Peppers|
|¾ cup||popcorn kernels|
|salt, to taste|
To make butter topping add the butter, cayenne pepper, garlic powder, and onion powder to a small bowl and whisk together. Set aside for later.
Add the oil and Pepper Sauce to a large pot over high heat and let heat for 1 minute. Add the popcorn kernels and swirl around until coated with the oil. Swirl the pan occasionally.
When the first kernel pops quickly cover the pot with the lid but not completely; leave lid slightly ajar to release steam. Continue to shake the pan so the popcorn doesn’t burn. Within a few minutes the popping will start to slow. When it does, turn off the heat and let the popcorn finish popping.
Slowly pour the butter topping over the popcorn and using a spoon toss to coat. Salt to taste and serve immediately.