9 Childhood Favorites, All Grown Up

Save and print this recipe on FOOD52.

Serves 6 as an hors d'oeuvre
2 tablespoons vegetable oil
2 teaspoons unsalted butter
1/3 cup popcorn kernels
kosher or Maldon sea salt
1 teaspoon dried marjoram
1/2 teaspoon sweet or hot paprika

1. 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.
2. 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.
3. Immediately sprinkle the marjoram and paprika over the popcorn, rubbing the herbs between your fingers to release more of their flavor, less