best gourmet popcorn recipe

Savory stovetop popcorn, a favorite lager and your main squeeze. All that’s needed now is the movie.

A blend of Italian seasonings and powdered chili peppers add a savory and zesty kick to this classic movie-night dish. Step by step directions for a perfect bowl of popcorn follow. (10 more photos)

You’ll need:

an herb and spice blend
salt
a pan with a lid for popping the popcorn
a pan for melting the butter
a large bowl for slightly cooling the popcorn
a fairly large plastic bag for shaking the popcorn to mix in the butter and seasonings
a serving bowl
a couple of glasses set in the freezer to get frosty cold
a beverage

Start by mixing together a savory blend of herbs and spices.

1 tsp basil

1 tsp marjoram

2 tsp oregano

1 tsp powdered garlic

1 tsp smoked chipotle chili powder

1 tsp smoked paprika

No need for an air popper or countertop gadget. Excellent popcorn can be made right on your stovetop.

Start with 1/3 cup popcorn. Set three kernels aside. These will go into your pan first.

Place 2 tablespoons olive oil (or other oil) into a pan such as the one pictured below. Add the three test kernels and heat over medium heat. (Use three in case one or two are duds.) When one of the test kernels pops, remove it, and add the rest of the popcorn.

A pan with a clear lid is helpful, but not necessary. Gently shake the pan occasionally. While preparing the popcorn, melt about 1/3 cup of butter in a separate pan. When the butter is melted, remove from heat, but keep it warm.

Place the popped popcorn in a bowl. This will allow it to slightly cool which will prevent the hot seeds from causing the plastic bag to melt. If you’ll be making additional batches of popcorn, place the bowl in a warm oven of around 100 degrees Fahrenheit (40 degrees Celsius).