by merrill
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Photo by Sarah Shatz
2 tablespoons vegetable oil Ask a question about this ingredient
2 teaspoons unsalted butter Ask a question about this ingredient
1/3 cup popcorn kernels Ask a question about this ingredient
kosher or Maldon sea salt Ask a question about this ingredient
1 teaspoon dried marjoram Ask a question about this ingredient
1/2 teaspoon sweet or hot paprika Ask a question about this ingredient
In a large, heavy pot with a lid, heat the oil and butter over medium heat until the butter melts and starts to foam. Add the popcorn kernels and stir to coat. Cover the pot and, using good oven mitts, shake it once in a while until you hear the popcorn start to pop.
Ask a question about this stepMove the lid so it’s slightly ajar (so the steam can escape) and shake the pot gently but consistently until the popping subsides, which will take a couple of minutes. Take the pot off the heat and remove the lid, keeping your face away from the opening so you avoid any late-popping kernels.
Ask a question about this stepImmediately sprinkle the marjoram and paprika (or whatever combo of herbs and spices you’re using) over the popcorn, rubbing the herbs between your fingers to release more of their flavor, and then add a few generous pinches of salt. Put the lid back on the pot and shake to distribute everything. Serve while still warm.
Ask a question about this stepTry these other flavor combinations: 1 teaspoon dried oregano + ½ teaspoon garlic or onion powder, 1 teaspoon dried thyme + ¼ to ½ teaspoon cayenne, 1 teaspoon dried dill + ½ teaspoon lemon pepper, ½ teaspoon smoked sweet paprika + ½ teaspoon cumin
Ask a question about this stepI have been making popcorn like this, using nothing more than a large soup pot with a glass lid, and can attest to how simple it is. Cheap and easy to control the ingredients for better nutrition, our household eats it almost every day for lunch or a snack :). And I didn't know it was gluten free! What a plus!
I really like how you add butter to the oil rather than dosing it with grease after the corn is popped. I'm going to do this next time myself instead of cooking it only in oil and pouring additional oil after it's done. However I use canola oil because I noticed on the expensive Orville Redenbacher popping corn oil that the ingredients were canola oil and coloring. And canola oil is very low in saturated fats.
I've used the oregano and garlic powder, which is wonderful! I purchased some dried marjoram on a whim without knowing what I'd do with it, and now I have a plan; thank you :). And I cannot wait to try the dried dill and lemon pepper; that sounds absolutely refreshing.
Another combo I've tried is 1 tsp ground ginger, 1 tsp ground cumin, 1 tsp cumin, and 1/2 tsp powdered garlic, using Indian flavors for inspiration.
Wonderful recipe! Thanks for adding this.
So glad you like the recipe, and will have to try your Indian-inspired version!
One of my favorites is "salsa en polvo", often called by a popular brand name, Tajin. Available at Mexican supermarkets, it's a mix of chili, salt and dehydrated lime. Also fabulous on corn on the cob!
Made half the recipe, but made it lighter by draining the kernels after coating with hot butter and oil, then putting it in a microwave popper for about 2.5 minutes until the time between pops is about 2 seconds. After salting and seasoning, I added a light spritz of Olivio spray to enhance the buttery flavor. The result was buttery yet light, and the taste and appearance was a definite improvement over plain butter & salt.
Just made the hippie kettle corn version with sugar and Bragg's Liquid Aminos for Oscar night.
lime juice, lime zest, cumin & cayenne....is a yummy version as well. i'll have to try this mix.
I do that combo too..it's great! I spice it up with some garlic powder, white pepper and paprika as well.
I used to dry the zest and grind it with the salt, but now I use a product called 'true lime' which is crystallized lime powder. (it's sold in little 'sugar packet' sachets)
For a sweeter version, I love adding cinnamon and sugar to my popcorn
Reading this recipe inspired me to season my popcorn with freshly ground sichuan pepper. Yum!