I wasn't a fan of peanut oil, though it works well enough that I'd use it if I ran out of my usual popping oil (especially over canola oil). I suppose avocado oil would work based on smoke point, but not sure how it'd affect the flavor, and is more expensive anyways. But you are 100% correct on the seasonings (Lawry's seasoning salt is my go-to seasoning, but I also have Tony Chachere's Creole Seasoning available with my popcorn supplies for when I'm in the mood for something different) I guess I'll fly my nerd flag: did a project during an experimental design class to determine the "best" jalapeno corn, as defined by popped volume, crispiness, and heat. Conducted a screening experiment looking at several variables: compared peanut oil vs the orville redenbacher popcorn oil, small amount of oil vs more oil, small amount of jalapenos (1-3) vs a more generous amount (6-9), and cheap popcorn (generic cheap kernels from the commissary) vs expensive (orville redenbacher) popcorn. Long story short, after a ridiculous number of batches of popcorn (70ish), the expensive kernels, more oil (3-4 tbsp oil to 1/2 cup kernels), and 6-9 jalapeno slices (literally, and cooked off for about a min before adding the corn, mt olive brand for reference) had the best success. The orville oil was a slightly more consistent with producing the results and flavor I wanted, though wasn't statistically different from peanut oil in producing the volume, crispiness, and heat I was looking for. Wish I could find the paper, but it's lost to blackboard online and I can't find my copy on my laptop. Outside the experiment, too many jalapenos adds too much moisture and makes for soggy popcorn, and is brand dependent, so I'd recommend sticking with one brand of jalapenos for consistency. I like mt olive jalapenos since they are sliced thin and crisp up consistently without being too hot (which means more crispy jalapenos per batch of corn). The Whole Foods bulk mixed popcorn kernels also works very well, and holds onto the jalapeno heat and flavor very well, maybe too well, and is great when I want a very spicy corn. Coconut oil makes for very crispy popcorn, but you've got to add melted butter after the fact, or use flavacol, otherwise it's a bit bland. If I want spicy corn but I'm out of jalapenos, about a tablespoon of sriracha sauce right after adding the corn works, though you lose out on the delicious crispy bites of jalapeno. And the infidel corn earlier in the thread is great, though the extra cleanup due to bacon grease makes it a once in a blue moon treat because I'm lazy. ETA: this is based on my experience in my home popcorn machine