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Categories:Viewed: 41 - Published at: 8 years ago
Ingredients
- 1/2 cup unsalted butter, more if you like
- About 3 garlic cloves, crushed
- 3 tablespoons grapeseed oil
- 1 cup popcorn kernels
- 2 tablespoons herbes de Provence
- Celery salt to taste
- Salt
Method
- Melt the butter with the crushed garlic, ever so gently, in a small saucepan.
- Remove from the heat and set aside to infuse.
- Heat the oil in a large pot.
- Add the popcorn, tossing to coat.
- Cover, and shake the pan over high heat until all the corn has popped.
- Remove from the heat.
- Pluck the garlic gloves from the butter and pour over the popcorn.
- Toss.
- Add the herbes de Provence and plenty of celery salt.
- Toss again.
- Season with regular salt to taste, and serve.
