Recipe: Salt and Pepper Popcorn

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Makes 4 quarts, approximate cost: $5.60

    •4 quarts popped pop corn (3/4 cups kernels, popped in 1/4 cup high smoke-point oil, or air popped. For a short cut, use microwave popcorn.)
    •2 Tablespoons melted butter
    •1 teaspoon cracked black pepper
    •sea salt to taste

Melt butter and add pepper, then pour over popcorn, shaking to coat. After it is evenly coated, add sea salt to taste. Serve in clear glass bowl.

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Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of Regina's Table at Twin Oaks. More

Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of two cookbooks: A Collection of Seasonal Menus & Recipes from Regina's Kitchen and Regina's Table at Twin Oaks.
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