In high school, I used to head over to my friend Christy’s house almost every Wednesday to hang out, go to youth group, and then make homemade popcorn and watch Sue Thomas F.B.Eye. (We may have been the only ones that actually watched that show!). Now, almost every time I make popcorn I reminisce about those days. Not that I would want to go back to high school. Ever. I was so awkward.
These days, I have gotten back into the habit of making homemade popcorn. For a while I was eating the microwave stuff but was turned off to it once I actually read the nutrition and ingredient labels. In fact, I picked up a box of popcorn at the little store at work and saw that it had 5 grams of trans fat. 5 grams! Eek! Save yourself the trans fat and other additives by making this version at home.
Making popcorn at home is super easy with our enamel coated cast iron skillet. I “inherited” this pan when Will and I started living together and I can’t believe just how much we use it. The Recipe Redux theme of the month of April is to talk about an heirloom kitchen tool. So I thought I would showcase our useful enamel pot by sharing this popcorn recipe! (Even though it isn’t technically a family hierloom.) If you’ve been wanting a pot like this but haven’t wanted to dish out the cash for a Le Creuset one, check out the brand, Lodge. Our Lodge pot was much cheaper and has treated us well. I imagine it’s the kind of pan I could pass onto my kids one day.
This popcorn is the perfect combination of smokiness, garlic, and spice. Every batch disappears quickly in our house! If you aren’t a fan of spice, feel free to leave out the cayenne, it will still be delicious.Print
This savory homemade popcorn recipe is the perfect combination of smokiness, garlic, and spice.
- 2 Tablespoons canola oil
- 1/2 cup popcorn kernels
- 2 tablespoons butter
- 3/4 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/4 teaspoon onion powder
- 3/4 teaspoon smoked paprika
- Dash of cayenne pepper powder
- Heat oil in a large pot over medium-high heat. Add 1-2 popcorn kernels to the pot.
- Once the first kernel or two pops, pour in the other 1/2 cup of kernels and cover the pot with a lid.
- Shake the pan occasionally as the popcorn pops. Wait until there is >5 seconds between pops and remove from heat.
- Melt butter in the microwave. Pour over popped corn and toss to coat.
- Sprinkle popcorn with spices and salt and toss again to coat evenly.
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