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3 tablespoon canola, peanut or grapeseed oil (high smoke point oil)
1/3 cup of high quality popcorn kernels
Paula Deen Collection Seasoned Salt
Paula Deen Collection Steak Seasoning
Paula Deen Collection Lemon Pepper Seasoning
Heat the oil in a 3-quart saucepan on medium high heat. Put 2 popcorn kernels into the oil and cover the pan. When the test kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and pour into a large bowl. Depending on how many different flavors you would like to make, have this amount of smaller bowls ready. Divide the popcorn among the smaller bowls and give a few very liberal shakes of the individual seasoning over the popcorn in each bowl. Shake to mix.