“I saw this on the cooking channel with Laura Calder, Show: French Food at Home Episode: From the French Pantry. Enjoy!”
READY IN:
10mins
YIELD:
4
UNITS:
Metric

Ingredients Nutrition

  • 118.29 ml unsalted butter
  • 2 garlic cloves, crushed
  • 29.58 ml grapeseed oil (or other mild oil)
  • 236.59 ml popcorn
  • herbes de provence (to taste)
  • celery salt (or to taste)
  • salt (to taste)

Directions

  1. Melt the butter with the garlic. Remove from the heat and allow to infuse.
  2. Heat the oil in a large pot and add the popcorn, tossing to coat. Cover and shake the pot over high heat until all the kernels have popped.
  3. Remove the garlic from the butter and pour the butter over the popcorn. Toss.
  4. Sprinkle with the herbes de provence, celery salt and salt, and toss again. Voila.

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