Pre-Prep - Gather all the ingredients before starting. measure out the spices and keep them ready in a small bowl. Also, keep the butter at room temperature so it melts easily.

Popping the Corn - In a heavy-bottomed pan with a lid, heat 2 tablespoon of oil and toss in 2-3 kernels to test. Once they pop, you know it’s hot enough. Then add the remaining kernels, quickly cover, and gently shake the pan every few seconds as it pops. Once the popping slows down, remove the pan from heat and let it sit for a few seconds before opening the lid. No soggy popcorn here!

Making the Butter Spice Sauce - While the popcorn cools, melt 4 tablespoon of butter in a small pan. Once melted, add all the spice powders, salt, and sugar. mix it really well till everything’s combined and smells divine.

Mixing It All Together - pour the butter-spice sauce over the popcorn slowly while tossing it gently with a spatula or shaking the bowl to make sure all kernels get coated. You can also do this in batches if your bowl is small.