The problem with using an air popper is that the resulting popcorn is SUPER dry. This makes it difficult for any seasonings to adhere properly.
To get round this, you need to moisten the popcorn. The most common way to do this is to use oil.
Any kind of oil will do. I like to use olive oil or melted coconut oil. A cool trick you can use is to infuse your oil. This will enhance the flavor of popcorn even more.
Use a mister to spray the oil of your choice over the cooked popcorn.
Ensure you spray the oil on as soon as possible after cooking the popcorn as this increases the stickiness.
As an alternative to using a mister, you can use the bowl trick.The bowl trick is useful if you don’t pop popcorn often enough to justify investing in a mister, or if you need a solution right now.
Get a bowl big enough to hold your popcorn and toss it around.
Coat the bowl with a mixture of oil and your seasoning. Use just enough oil to cover the bowl entirely without a puddle forming in the bottom of the bowl.
As soon as you’ve coated the bowl, chuck your popcorn in and toss it around – the oil mixture will stick to the popcorn, seasoning it nicely.
You’ll have to work quickly to coat the popcorn before gravity takes effect and all the oil slides to the bottom of the bowl. But if you’re nimble enough, this is quick and effective method.