Garlic Butter and Herb Popcorn

I love popcorn. It’s almost always the snack I reach for first. And for just about any time of day. Afternoons, evenings, while watching television, or while playing a game with the grandkids. More often than not, it’s just good old popped corn with butter and salt. But every once in a while I like to fancy it up a little bit.

I read somewhere recently that popcorn is the new cupcakes. In other words, the up and coming hot new trend in the food world. I think that’s funny. I’d call it a good old staple that’s enjoying a revival. I’ve seen all kinds of spiced, sweetened, caramelized, candied popcorn on the internet recently. Those all sound good, but this Garlic Butter and Herb Popcorn is my favorite. It’s coated with a garlic infused butter and sprinkled with a blend of dried herbs, celery seed, and salt. Besides being a tasty snack, it’s an interesting and slightly quirky item to offer guests with a cocktail.

Start out with a large pan that has a tightly fitting lid. Melt the butter along with the garlic over barely medium heat. Allow the garlic to infuse into the butter for 3-4 minutes or longer being careful not to let the garlic start to burn. Remove the garlic from the pan and discard it.

Add the oil and popcorn and increase the heat to medium high. Shake the pan occasionally while the corn is popping to distribute the butter throughout the kernels and to prevent the corn from scorching.

When most of the kernels have popped, remove the pan from the heat. Sprinkle over the herbs, celery seed, and salt. Put the lid back on and shake the pan vigorously to distribute the herbs throughout the popcorn.


Garlic Butter and Herb Popcorn
Prep time
Cook time
Total time
Popcorn coated with garlic infused butter and tossed with herbs and celery seed.
  • 1/4 cup butter
  • 2 tblsp. canola oil
  • 2 garlic cloves, crushed and peeled
  • 1 cup popcorn kernels
  • 2 tblsp. herbes de Provence (or dried herbs of your choice)
  • 1/4 tsp. celery seed
  • 2 tsp. salt
  1. Choose a large pan with a tight fitting lid. Over medium heat, melt the butter with the garlic cloves. Allow the garlic to cook slowly with the butter for 3-4 minutes until the butter is infused with the garlic. Remove the garlic cloves and discard.
  2. Add the oil and increase the heat to medium high.
  3. Add the popcorn and cover the pan. As the popcorn pops, shake the pan occasionally to distribute the butter and to prevent the popcorn from burning.
  4. When most of the kernels have popped, remove the pan from the heat and sprinkle with herbs, celery seed, and salt. Replace the top and shake vigorously to distribute the herbs, celery seed, and salt throughout the popped corn.
Adapted from Laura Calder, Cooking Channel

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Other interesting popcorn recipes you might enjoy from around the internet:

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  1. says

    So crazy that popcorn is the new cupcakes! I’m totally in though. This one sounds pretty awesome and perfect for Friday night movie watching :)

  2. says

    I agree: popcorn is my go-to food all the time when I need a nosh or want something to nibble on when I read or watch a movie. I usually toss it with finely grated parmesan (okay, I use the powdery parmesan that comes in sacks already grated) but I’m loving your garlicky recipe! I am also dumb-founded with the idea that it is “the new cupcake”??? First, the cupcake should not have been a fad but popcorn is indeed that old-fashioned simple homey treat of our childhood. No trend needed!

  3. Miss P says

    Looks and sounds wonderful. Remind folks that if they are not completely attentive during this process, a perfectly good pan can be ruined forever. Voice of experience here.

    Miss P

    • says

      I linked to your Sugar and Spice Popcorn recipe, too, Barb. It’s delicious! I was just as incredulous when pimiento cheese became a hot new thing. Who’d have thought it? I posted my recipe for it years ago but everyone is just now “discovering” it. Ha…I’ve been eating it for 57 years.

  4. says

    This looks really good – but i never eat popcorn, i am not sure why :) Maybe i have just heard that it is really bad to eat them from the microwave bags and i am too lazy to make them from scratch in an hot oil pot :)

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