Ingredient

• 2 tablespoons canola or grapeseed oil
• 1/2 cup popcorn kernels
• 4 tablespoons unsalted butter
• 2 tablespoons hot sauce (preferably Frank’s Red Hot)
• 4 tablespoons blue cheese powder (preferably Blue Heaven Blue Cheese Powder)
• 1/2 tablespoon celery salt

Direction

1. 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; set lid aside. Divide popped popcorn evenly between 2 large bowls (about 4 cups popcorn each).
2. While popcorn is popping, melt butter in a small saucepan. Stir in hot 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. Serve popcorns next to each other, or combine in a single bowl if you prefer.