Ingredients:
- 2 tablespoons canola or grapeseed oil
- 1/2 cup popcorn kernels
- 4 tablespoons unsalted butter
- 2 Tbsp. Peppers of Key West Chicken Wing Sauce
- 4 tablespoons blue cheese powder
- 1/2 tablespoon celery salt
Directions:
- Pour oil in a 5- or 6-quart pot; add 3 popcorn kernels to oil.
- Cover with lid and heat over high. Cook, undisturbed, until you hear kernels pop, 3 to 4 minutes.
- Uncover and pour in remaining kernels. Cover tightly and vigorously shake pot to distribute kernels.
- Return lidded pot to heat and reduce heat to medium.
- Cook until kernels start to pop, about 1 minute.
- Pick up lidded pot and shake up and down or side to side for about 5 seconds to facilitate even cooking. Return lidded pot to heat.
- Cook, repeating shaking process often, until popping slows down to 3 to 5 seconds between pops, 4 to 5 minutes.
- Remove from heat. Remove lid, tilting lid and pot away from you so as not to get burned by the steam
- While popcorn is popping, melt butter in a small saucepan. Stir in Peppers of Key West Chicken Wing Sauce. Pour butter over 1 bowl of popcorn, tossing to coat popcorn evenly.
- Sprinkle blue cheese powder and celery salt over second bowl of popcorn.
