1/4 cup corn kernels
4 TBSP oil (coconut, olive, or vegetable)
2 TBSP Spice by Rachel Sweet BUTTERY AUTUMN MIX
Put 2 TBSP of the total oil into a large frying pan and heat to medium. Add the corn kernels and put the cover on the pan tilted so that steam can escape (prevents soggy popcorn). Listen to the amount of time between pops. If necessary, shake the pan a few times to prevent burning, but be sure to replace the cover so that steam can escape. As soon as the popping slows down, remove the pan from the burner and shut off the heat. Because the pan is still hot, the remaining kernels will continue to pop for a few minutes after the pan is removed from heat. Keep the lid on to prevent the popping kernels from spraying out of the pan but keep the lid open to allow steam to vent.
In a small bowl, mix the remaining 2 TBSP oil and the 2 TBSP of BUTTERY AUTUMN MIX with a spoon until combined. After the popcorn has stopped popping, open the lid and dump the popcorn into a bowl. Pour the spiced oil over the popcorn and mix well so that it is evenly coated.