As my herb garden abundantly overflows this time of year, I am constantly searching for ways to utilize my bumper crop. Friday, I’ll show you a great way to preserve them for later use…even in the dead of winter—think “Ice Age” more to come 🙂
Today, I’d like to share a quick and simply delicious recipe. My popcorn recipe is a crowd pleaser, the perfect in-home movie time snack, a quick lunch-time treat and so on! By adding the herbs to the butter and oil as they melt and heat, you are releasing their flavors to their peak. Fresh herbs can be used as well, but I chose Provence herbs to display their diversity. Get ready for your buttery, ooey gooey cheesy and herby treat—it’s a mere pop away!
6 tablespoons (3/4 stick) unsalted butter, at room temperature
2 tablespoons extra virgin olive oil
2 large cloves garlic, crushed
1 1/2 teaspoons dried herbes de Provence, crumbled
1/4 cup vegetable or peanut oil
1/2 cup popcorn kernels
1 1/2 teaspoons kosher salt
1/3 cup finely grated or shredded Parmesan
Combine butter, olive oil, garlic and herbes de Provence in a small saucepan. Cook over medium-low heat until butter melts. Remove the saucepan from the heat and let stand while making the popcorn.
Combine oil and popcorn in a heavy large pot. Cover and cook over medium-high heat until almost all the kernels pop. Transfer popcorn to a large bowl. Or use the microwave brown bag method.
Remove garlic cloves from the butter and discard, if desired. I keep them in for extra toasted garlic flavor.
Add salt, cheese, butter mixture and a sprinkling of extra herbs to the popcorn. Toss until popcorn is coated. Serve immediately. 3-4 Servings