It was at-home movie night. I felt like foregoing my usual kettle corn for something savory. I rummaged around in the pantry, then the spice cabinet. I espied the blue and yellow tin of Old Bay seasoning (beloved spice blend of Maryland, my home state; if you’re not familiar with it, it’s spicy, salty, with a good dose of celery seed).
Old Bay popcorn. OK. Either I was freaking brilliant, or I was getting desperate. I Googled “old bay popcorn”. At least I wasn’t alone—others had gone down this path before, and deemed it worthy enough to write about on the web. I proceeded with my crazy plan, and the results were delicious. Instinct told me that the combination needed a bit of melted butter, which I added the next movie night. Yes! More brilliance! Take part in the brilliance in your own home:
(I use the Orville Redenbacher instructions for stovetop popping as the foundation to the recipe.)
- 1/2 cup popcorn kernels
- 3 Tb vegetable oil
- 2 Tb unsalted butter
- 2 to 2.5 tsp Old Bay seasoning
- …and a 4-qt heavy-bottom pan with lid
- Measure corn and oil into the pan.
- Cover and turn heat to medium. Leave pan lid slightly ajar to allow steam to escape.
- While corn and oil heat, melt the unsalted butter.
- When popping slows, remove pan from heat, and pour out the popped corn into a large serving bowl.
- Drizzle the melted butter over the popped corn, tossing to distribute.
- Sprinkle the Old Bay seasoning over the popcorn, tossing to distribute.
You can add more butter if you like—I go pretty light with it. Delicious either way.