1/2 C popcorn, unpopped
3/4 C oil, divided
6 cloves of garlic, minced
2 t chili powder
1/4 t cayenne
1/4-1/2 t salt
In a small pot over very low heat, combine and cook 1/2 C oil, the garlic, chili powder, and cayenne for about 5 minutes. Remove from heat.
In a large pot with a lid, heat 1/4 C oil with 3 popcorn kernels. When they have popped, add the remainder of the popcorn and cook over medium heat (not high), shaking until the popping slows and then stops.
(For fluffier popcorn, occasionally lift the lid a bit to allow some steam to escape. The lid’s purpose is merely to keep the popcorn from jumping out of the pan, but it also allows too much steam to accumulate.)
Put the popcorn in a large bowl and toss with the spice mixture.