Source: Culinary Institute of New Orleans

Serves 4.

1/4 cup popcorn kernels
1 teaspoon extra-light olive oil
Dash of sesame seed oil
1 tablespoon lime juice
1/8 teaspoon cayenne pepper
2 teaspoons brewer's yeast

Pour the popcorn into an already heated hot-air popcorn popper and start popping, allowing the popped kernels to fall into a large bowl. Set aside.

Pour the oils and the lime juice into a large roasting bag and shake until evenly distributed. Add the popped kernels, trap air in the bag, twist closed and shake well. Mix the cayenne pepper and brewer's yeast together. Sprinkle into the bag and shake again. Each piece of popcorn is now coated in a bright, spicy seasoning. A few pieces will be damp, but the flavor will compensate.