Directions

• Step 1
  In a 4-quart sauce pan with lid heat oil over medium heat with 2-3 kernels in the pan. When kernels pop add remaining kernels and cover.
• Step 2
  Shake and lift pan to prevent burning while corn is popping; vent the lid slightly to release steam. When popping slows remove from heat and transfer to a large bowl.
• Step 3
  Drizzle with melted butter and spice blend; toss to coat.