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 like I did with this Garlic Butter and Herb Popcorn.
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.
How to Make Garlic Butter and Herb Popcorn
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.
- 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
- 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.
- Add the oil and increase the heat to medium high.
- 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.
- 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.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 120 Total Fat: 13g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 20mg Sodium: 848mg Carbohydrates: 2g Fiber: 0g Sugar: 0g Protein: 0g
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- Salted Caramel Easter Popcorn from Two Peas and Their Pod
- Spicy Caramel Bacon Popcorn from A Cozy Kitchen
- Party Popcorn from She Wears Many Hats
- Maple-Bacon Kettle Popcorn from Brown Eyed Baker
- 6 Creative Popcorn Recipes from Real Simple