I'm a big fan of Andrea Nguyen's recipes. When I saw her recipe for Sichuan Magic Dust popcorn, I had to try it. It was quite good but my initial batches using the recommended 1.25-1.5 teaspoons of Sichuan peppercorns resulted in a pretty potent 'ma la' flavor--it was a little much for my tastes. I love the trick of adding sugar directly to the popping corn (probably obvious to many people but new to me) to get a 'kettle corn' that the seasoning powder sticks to.
I've made a handful of the changes to the recipe as follows: I use about 1/4-1/2 teaspoon of Sichuan peppercorns, add 1 T of furikake seasoning (I especially like the Ebi and Wasabi blends in popcorn) and omit the gochigaru chile flakes (they overwhelm the furikake flavor). I blend up several batches of seasoning in the spice grinder so I have extra powder for future batches. I also drizzle a little butter mixed with soy sauce over the popcorn before I mix.