I tried a NYT recipe for Flamin’ Hot popcorn. As I’m a bit of wuss when it comes to heat, I left out the chili flakes, but added everything else (primarily cayenne, chili powder, and parmesan cheese) and it was plenty hot for me. Good stuff!
If you’re air popping, it takes quite a bit of oil applied afterward to get the seasonings to stick. My tip would be to discard the un-popped kernels before adding the spice and cheese, to facilitate scooping up any leftover hot-and-cheesy goodness from the bottom of the bowl without breaking a tooth.
Link is a gift link.
