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Hot pepper popcorn making should never be done in an enclosed area with no outside ventilation. It’s best to do outdoors, or in an open area that has ventilation to the outside. This is because the vapor that comes out during popping has capsaicin which can be harmful to breath, or at the least very distressing.
This could really be adapted for stove top cooking, but you would have less options regarding ventilation. Whereas a Stir Crazy can be moved to whereever you need it. If you have a strong vented-to-the-outside hood above the oven, that would probably work fine. It would still be a good idea to not cook near anyone who might be sensitive to the vapor.
For a full batch of popcorn use:
- 1 cup of kernels (3/4 cup if using larger kernels)
- 3 tbsp of high oil like canola, vegetable, etc…
- pepper slices. Adjust the type and number of peppers to suit your tastes
The Stir Crazy can be purchased at Amazon. I bought ours at a local Goodwill for about 1/2 the price. It was a salvage item, unused, but a small piece of plastic had broken off. Doesn’t affect usability though. We’ve made several batches with ours and it works great, easy to clean up too.
We used two yellow superhots and that made a very hot batch.
