Craving a flavorful snack? Try this Garlic Butter and Herb Popcorn recipe for a delicious twist on a classic favorite. Yum!
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 a good old bowl of popcorn with butter and salt. But every once in a while, I like to fancy it up a little bit like I did with this Garlic Butter and Herb Popcorn.
I read somewhere that homemade 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 garlic-infused butter and sprinkled with a blend of dried herbs, celery seed, and salt. Besides being a tasty snack, it’s also an interesting and slightly quirky item to offer guests with a cocktail.
— This post was originally published on August 28, 2012. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop
Total Time: 10 Minutes
Servings: 6
Primary Ingredient(s): Popcorn, butter, oil, garlic, herbs, salt
Skill Level: Easy
Ingredient Notes
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- Butter – The traditional topping for popcorn. We’re just bumping it up a notch here.
- Canola Oil – Used together with the butter for popping the corn.
- Garlic Cloves – They’ll infuse the butter with their delicious garlicky essence.
- Popcorn Kernels – Make sure you have fresh, high-quality popcorn kernels for the best results.
- Herbes de Provence or Dried Herbs – Herbes de Provence add a nice French twist, but you can also use dried Italian seasoning if you prefer.
- Celery Seed – Combined with the herbs, celery seed adds an interesting earthy flavor.
- Salt – What’s popcorn without salt! It enhances and balances all the other flavors.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Garlic Butter and Herb Popcorn
- Start out with a large pan that has a tightly fitting lid. Over medium heat, melt the butter and add the garlic cloves. 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 increase to medium-high heat.
- Add the popcorn and cover the pan. As the popcorn pops, shake the pan occasionally 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.
Troubleshooting Tips
- If the garlic starts to get too brown, remove it immediately to prevent a bitter taste.
- Make sure the lid is tightly closed while popping so the kernels don’t shoot all over the kitchen.
- Shake the pan often to distribute the butter and stop the popcorn from burning.
Recipe Variations
- For a spicy version, add a pinch of cayenne pepper.
- Turn the recipe into garlic Parmesan popcorn by tossing in a couple of tablespoons of finely grated Parmesan cheese.
- Toss in a few toasted nuts for added crunch. Pecans, peanuts, and pistachios are great mix-ins.
Serving Suggestions
I often serve this along with pre-dinner drinks, as a snack option on a casual buffet, at a football tailgate, or for family movie night.
Storing Leftovers
Store any leftovers in an airtight container at room temperature for up to 2 days. It’s great at room temperature or reheated in the microwave for a few seconds.
More Recipes You’ll Like
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Easy Baked Fontina with Herbs
Sweet and Spicy Peanuts
Spicy Cheese Crackers
Questions About Garlic Butter Popcorn
While you could possibly use microwave popcorn as a shortcut, I do recommend using loose popcorn for the best results. However, if convenience is your priority, you can use plain microwave popcorn and then season it with melted butter, garlic powder, and herb mixture for a similar, though slightly different, effect.
Sure! If you’re looking for a dairy-free option, substitute the butter with a high-quality dairy-free margarine or a plant-based butter alternative. There are some excellent options available that mimic the taste and texture of real butter.
My choice is herbes de Provence or mixed, dried Italian seasoning. Get creative and experiment with different herb combinations to suit your taste buds. Just remember to use dried herbs rather than fresh ones, as they adhere better to the popcorn.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Garlic Butter and Herb Popcorn
Ingredients
- 4 tablespoons butter
- 2 garlic cloves crushed and peeled
- 2 tablespoons canola oil
- 1 cup popcorn kernels
- 2 tablespoons herbes de Provence or dried herbs of your choice
- ¼ teaspoon celery seed
- 2 teaspoons salt
Instructions
- 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.4 tablespoons butter, 2 garlic cloves
- Remove the garlic cloves and discard.
- Add the oil and increase the heat to medium high.2 tablespoons canola oil
- 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.1 cup popcorn kernels
- When most of the kernels have popped, remove the pan from the heat and sprinkle with herbs, celery seed, and salt.2 tablespoons herbes de Provence, ¼ teaspoon celery seed, 2 teaspoons salt
- Replace the top and shake vigorously to distribute the herbs, celery seed, and salt throughout the popped corn.
Notes
- Store any leftovers in an airtight container at room temperature for up to 2 days.
- I highly recommend using loose kernels for the best results. However, if convenience is your priority, try using plain microwave popcorn and then season it with melted butter, garlic powder, and herb mixture for a similar, though slightly different, effect.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
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 :)
I could eat the whole bowl full… yum!
The next new thing? Really? Says who? I mean why wasn’t it the next new thing when I added sugar, cinnamon and nutmeg. Now all of those ‘next new thingers’ will RUIN a favorite treat. Please…no kale popcorn!! :)
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.
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
Oh, yes! Be sure to use a really heavy bottomed pan and keep it moving around!
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!
Just amazing how food trends come and go, isn’t it? Who’d have ever thought that popcorn would be “trendy?”
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 :)
I know – isn’t that crazy? You never know what the next trend is going to be!