Ingredients:

12 cups freshly popped corn (from 1/2 cup Urban Accents Popcorn)
4 Tbsp butter
Juice and zest of 1 lime
4 Tbsp Urban Accents Mesa Rosa Chipotle
Optional: 1 cup Pepitas (shelled pumpkin seeds)

Directions:

Preheat oven to 300°F.  Coat two cookie sheets with non-stick spray.  Pour popcorn in large non-plastic bowl (optional: add pepitas).  Melt butter in small non-stick skillet.  Stir in lime juice and zest and Mesa Rosa Chipotle; cook over low heat for about 2 minutes to release the seasoning flavors.  Slowly drizzle mixture over popcorn mixture and stir continuously until popcorn is evenly coated.  Pour popcorn onto prepared sheets and bake for 5-7 minutes.