Classic Stovetop Popcorn with Old Bay and Black PepperElizabeth Stark
Chances are, you already know that popcorn and baseball are a match made in heaven. In case you’re going to be taking in a few games from your living room instead of the stadium, we’ve put together our favorite recipe for classic, buttery stovetop popcorn and added a spicy twist with Old Bay and pepper.
Homemade Stovetop Popcorn with Old Bay (adapted from How to Cook Everything by Mark Bittman)
1/2 cup corn kernels
2 tablespoons olive oil
2 – 4 tablespoons butter
1/2 teaspoon sea salt, or more to taste
1 teaspoon Old Bay seasoning
1/2 teaspoon fresh-ground black pepper
Heat olive oil and three kernels of corn in a large covered stock pot over medium heat. When the three kernels have popped, after 3 or so minutes, edge the heat up a bit, add the remaining kernels, cover, and continuously shake the pot. I use pot holder-clad hands to simultaneously shake and hold the lid on.
Meanwhile, melt the butter over medium-low heat.
Once the corn popping has slowed considerably, after roughly 5 to 10 minutes, uncover the pot and turn popped corn into a large bowl. Drizzle the butter over the popcorn and toss with the salt, Old Bay, and pepper. Serve immediately.
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