For Microwave: Cook popcorn as suggested on popcorn package. When corn is finished popping, quickly add to large bowl. Add canola oil and 2 to 3 tablespoons of canola oil and toss everything to combine. The oil should help the chili crisp stick to the popcorn. Serve and enjoy. 

For Stove top: add a large pot (with a lid) to the stove over medium-high heat. 

Add canola oil and 3 corn kernels. Cook uncovered. These kernels are your test to know when the oil is the correct temperature. 

Once your three kernels pop, scoop them out and add the rest of the kernels. Swirl the pot a little to make the kernels mix around in the oil. Place lid on top of pot and reduce the heat to medium.

Cook for around three minutes, shaking the pot around every 10 or 20 seconds or so.

Once the corn popping slows to one to two seconds between each pop, remove the pot from the heat. 

Immediately uncover and add your melted ghee or clarified butter (or canola oil) and immediately add 2 to 3 tablespoons of chili crisp. 

Stir everything around to incorporate and quickly move the flavored popped corn to a big bowl to make sure the cooking has stopped. 

Taste now for seasoning. Add salt or more chili crisp if desired. 

Serve and enjoy. You can keep this in a sealed container or sealed plastic bag for a few days at room temperature if needed.