1. In a popcorn popper (one that uses oil, not an air popper) add oil (1 TBS). Then add sugar and let mix around in the oil for a few seconds. Then add the popcorn and put the lid on top. Let the popcorn pop until finished, unplug machine and set popcorn aside.

1. Heat the vegetable oil in a large pot over medium heat. Place 3 kernals into the pot and wait for them to pop. Once they pop, add the sugar and popcorn. Cover, and shake the pot constantly to keep the sugar from burning. Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped. Pour into a large bowl and set aside.

2. Take 1 TBS melted butter and add the 2 teaspoon of El Yucateco Red Chili Habanero Hot Sauce to it. Stir with fork to combine. Drizzle butter sauce over popcorn, shake or toss to coat, and let cool for 2 minutes. Add salt to taste and then shake or toss to coat popcorn.