My dad made me my first bowl of homemade, in-the-pan popcorn and ever since, it has been my "take to a desert island" snack. I can't live without it. Plain butter and salt is great, but sometimes it's fun to jazz it up and add some fun sweet and savory flavors. The jalapenos add heat and the honey is sweet and light. If I don't have jalapenos around, I'll substitue crushed red pepper. I'll also use agave syrup instead of honey, too. Simple to make, painless clean-up, and easy to enjoy! You'll never want to put a bag in the microwave again!

Makes 2 bigs bowls to share

• 1 jalapeno pepper
• 1/8 cup canola oil
• 1/2 cup popcorn kernels
• 1.5 tablespoons butter
• 2 teaspoons honey
• salt

1. Heat canola oil in a medium size saucepan on medium heat and add 3-4 slices of jalapeno pepper according to your heat/spice tolerance.
2. After 1-2 minutes, remove slices of jalapeno from oil.
3. Add popcorn kernels to pot. Make sure all kernels have been covered with oil.
4. Cover the pot and turn heat to high. Once kernels begin to pop, shake pot over the heat in a forward/backwards motion (this allows kernals to move around and not stick or burn to the bottom of the pan). Once kernels beging to push the lid of the pot, pour popcorn into bowls and if there are remaining kernals, return to heat and continue cooking/shaking until you do not hear any more popping. Pour into bowls.
5. In the same pan on low heat, melt and stir butter and honey together. Pour over popcorn. Add salt to taste.
6. Grab a napkin, turn on your favorite midnight movie and enjoy!