Set a large, tall pot on the stove and the heat to high.

When warm, add olive oil and butter, stirring so the butter doesn't burn.

When the oil/butter is shiny, add one popcorn kernel and stir.

When first kernel pops, add the rest of the popcorn, put lid to the pot.

Grab pot handles (use a potholder so hot steam won't burn you), and slowly shake over stove, keeping it as close to the stove as possible.

Move continuously while corn is popping. Once kernels stop popping for about 10 seconds in between pops, remove from stove and immediately transfer to a bowl.

Sprinkle Old Bay, sugar and garlic powder over popcorn, while stirring batch, to evenly distribute. It HAS to happen right as the corn is hot because it will hold more moisture and allow the seasoning to stick without adding extra butter.

If you'd like additional butter, drizzle 2 tbsp melted butter with a little Old Bay sprinkled in over popped corn.

Enjoy!