Spicy Citrus Popcorn

Here's a great snack from The Lark, the hottest restaurant in Santa Barbara.  It's addictive.  I hope you like it.

                                 Spicy Citrus Popcorn

1 cup canola oil (225 grams)
1 cup popcorn kernels (225 grams)
1 tablespoon salt (7 grams)
1 teaspoon chili oil (5 grams)
2 teaspoons olive oil (10 grams)
Zest of 2 limes
Zest of 2 lemons
2 tablespoons cilantro (10 grams), chopped
½ teaspoon citric acid (2 grams)

Directions

1. In a wide, heavy-bottomed pot, heat the oil over medium-high heat along with 2 or 3 individual popcorn kernels. When they pop, add the remaining kernels and cover.
2. Let the popcorn pop, shaking the covered pan frequently, for 3 to 4 minutes, or until the popping slows down.
3. Pour into a large bowl, toss with the remaining ingredients and serve.

1 cup canola oil (225 grams)
1 cup popcorn kernels (225 grams)
1 tablespoon salt (7 grams)
1 teaspoon Calabrian chile oil (5 grams)
2 teaspoons olive oil (10 grams)
Zest of 2 limes
Zest of 2 lemons
2 tablespoons cilantro (10 grams), chopped
½ teaspoon citric acid (2 grams)

Directions

1. In a wide, heavy-bottomed pot, heat the oil over medium-high heat along with 2 or 3 individual popcorn kernels. When they pop, add the remaining kernels and cover.
2. Let the popcorn pop, shaking the covered pan frequently, for 3 to 4 minutes, or until the popping slows down.
3. Pour into a large bowl, toss with the remaining ingredients and serve.