Seasoned Popcorn

One of my first things I was able to make, by myself, in the kitchen while growing up was stove top popcorn. I ‘owned’ as my kids might say today, making stove top popcorn. I was able to be unsupervised around a large hot pot, while heating oil, and mastering the constant shaking of the pot until all of the kernels were popped and awaiting melted butter with salt. To this day I am making stove top popcorn, probably once a week, while at the same time handing the torch down to my oldest, who is as excited as I remember to making the popcorn.

While we are true fans of the salted, buttery stove top popcorn, I thought I would do something a bit different with it, and make it for a holiday get together. This is my take on an adult, and kid friendly (as I made a second batch the following day and my pickiest of the bunch devoured it) batch of seasoned popcorn that has a great mixture of seasonings incorporated into the cooking process.

Seasoned Popcorn

Let’s get started.

Ingredients:

  • 2 tbsp canola oil
  • 2 tbsp unsalted butter
  • 1/2 cup of your favorite popcorn kernels
  • Kosher salt to taste
  • 1 tsp dried marjoram
  • 1/2 tsp hot paprika
  • 1/4 cup unsalted, melted butter, to taste

Start by getting a large pot onto the stove, and bring it to a medium heat. Add in the oil and two tablespoons of butter, and let it melt. After a few minutes, add in a few kernels of corn. Cover with a lid, give a gentle shake, then once they pop, add in the remaining kernels. Cover, and begin shaking the pot, back and forth. This will be your job until the popcorn is done popping. Midway through popping add in the marjoram, paprika, and salt. Cover and begin shaking, and shaking to finish popping.

How to make seasoned popcorn

Once the popcorn pops, dump the corn into a large bowl. Add in the melted butter, a pinch of salt, then give it a good toss. Taste, and season with more butter or salt if you prefer.

The end result is a popcorn that is perfectly spiced. It has some spice from the hot paprika, and a light oregano flavor, that even my pickiest of eaters was scraping the popcorn into the seasoning. The cool thing about seasoned popcorn is that you can come up with a variety of flavors, including a garlic, onion, and lemon pepper that I also made, and well… devoured.

Seasoned Popcorn
Author: 
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 tbsp canola oil
  • 2 tbsp unsalted butter
  • ½ cup of your favorite popcorn kernels
  • Kosher salt to taste
  • 1 tsp dried marjoram
  • ½ tsp hot paprika
  • ¼ cup unsalted, melted butter, to taste
Instructions
  1. Start by getting a large pot onto the stove, and bring it to a medium heat. Add in the oil and two tablespoons of butter, and let it melt. After a few minutes, add in a few kernels of corn. Cover with a lid, give a gentle shake, then once they pop, add in the remaining kernels. Cover, and begin shaking the pot, back and forth. This will be your job until the popcorn is done popping. Midway through popping add in the marjoram, paprika, and salt. Cover and begin shaking, and shaking to finish popping.
  2. Once the popcorn pops, dump the corn into a large bowl. Add in the melted butter, a pinch of salt, then give it a good toss. Taste, and season with more butter or salt if you prefer.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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