Do not read any further unless you are prepared to inhale an entire bucket of popcorn in minutes. This savory popcorn is so easy and addictive; you won't be able to stop munching til it's all gone. And the cheesy, buttery fingers at the end are an added bonus! Following this recipe will result in 15 cups of delicious popcorn in a quick 15 minutes.
I came up with this recipe when my husband and I were living in our first apartment in 2014. We were craving a salty snack that wasn't potato chips. So I started pulling shit out of the pantry and spice rack, and this is what I ended up with. Salty, herby, garlicky, cheesy goodness.
Now my husband requests this a few times each month. We eat it on our (ever-increasing) nights in while we binge watch TV or play Mario Kart. I make it for my girlfriends when they come over to hang out. I'll put it out for grazing at barbecues and parties. It's also perfect for literally any other occasion, so yeah. You don't need an excuse to make it.
3/4 cup popping corn (Trader Joe's organic popping corn is my favorite)
1/3 cup olive oil (or enough to lightly coat the entire bottom of the pot)
4 tablespoons butter
4 cloves garlic, finely minced (I just used a garlic press)
1/4 cup finely grated parmesan
1/2 teaspoon dried rosemary leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried sage
1 tablespoon garlic salt, plus more to taste (regular salt works fine, too)
Oregano is a good addition, too! I just totally forgot about it...
In a small saucepan, melt the butter. Once the butter is melted, lower the heat and add the garlic, rosemary, thyme, and sage. Allow the flavors to meld as it simmers for about 4 minutes. Turn off the heat.
Heat a large, heavy-bottomed pot on high heat. Make sure the pot is HOT before adding the oil. Add enough oil to thinly coat the bottom of the pot.
Test the oil. Add one kernel to the pot and cover. When you hear the pop, the oil is ready. Remove the popped kernel.
Add the rest of the popping corn and cover. Enjoy the sounds! Using potholders, you can swirl and shake the pot over the burner. This will help all the kernels pop and prevent burning. When the popping slows down to 1 pop per 2 seconds, turn off the heat.
Transfer the popcorn to a large, heat safe bowl. Drizzle in the garlic herb butter as you toss gently with a big spoon. Sprinkle in the parmesan and garlic salt and continue mixing. Taste and add more salt to your liking!