Tonight, the Oscars air. And while I don’t watch the Oscars, I do love an excuse for popcorn.
This is one of my favorite popcorn recipes, inspired by an old-fashioned restaurant I’ve visited in Nashville, which serves herbed popcorn as an appetizer. The herbs are subtle, yet add enough flavor to make it more special than your typical bowl of popcorn.
Buttered Herb Popcorn
(Yields: 4 quarts — Time: 10 minutes)
3 tablespoons olive oil (or about once around the pan)
1/2 cup popcorn kernels
1 tsp. salt
1 tsp. finely chopped herbs (such as rosemary, herbs de Provence, thyme)
3 tsp. butter, melted
In a large, heavy pot, heat oil and popcorn kernels with lid slightly ajar. If you don’t have a lid, you can MacGyver an slotted albumin foil lid. Allow to pop over medium heat for about 3 minutes, or until popping begins to slow. Immediately remove from heat (the un-popped kernels will continue to pop).
Pour melted butter over popcorn, followed by herbs and salt. Use a large slotted spoon to toss and coat. 1/4 cup finely grated parmesan or asiago cheese is another favorite of mine to add.