4 red chillies , finely chopped
75g butter
olive oil
100g popping corn

1.Gently heat the chilli with the butter for 2-3 minutes until it starts to sizzle. Take off the heat. Heat 2 tbsp oil in a large pan. Add the corn, cover with a tight-fitting lid. Once you hear the corn start to pop, shake the pan gently (over the heat) until it stops. Stir in the chilli butter off the heat. Season well. Serve in paper cones.
magna cum laude