Photo by

  • Prep Time


  • Total Time


  • Servings



  • 2

    Tablespoons vegetable oil

  • 2

    teaspoons unsalted butter

  • cup popcorn kernels

  • kosher or Maldon sea salt

  • 1

    teaspoon dried marjoram

  • ½

    teaspoon sweet or hot paprika


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. Move 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. Immediately 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. Try these other flavor combinations: 1 teaspoon dried oregano + 1/2 teaspoon garlic or onion powder, 1 teaspoon dried thyme + 1/4 to 1/2 teaspoon cayenne, 1 teaspoon dried dill + 1/2 teaspoon lemon pepper, 1/2 teaspoon smoked sweet paprika + 1/2 teaspoon cumin


Facebook Conversations