Toss oil-popped popcorn with a heavenly mixture of melted butter, fragrant garlic and fresh parsley for an intense dose of color and flavor.
Slideshow: Popcorn Recipes
1/2 cup popcorn kernels
1/4 cup canola oil or grapeseed oil (or other high flashpoint oil)
3 tablespoons unsalted butter
3 cloves garlic, finely minced
3 tablespoons minced parsley
1/2 teaspoon kosher or sea salt, or to taste
Fresh cracked black pepper, to taste
How to Make It
Heat the oil large pot over medium heat. After the oil is hot, add the popcorn kernels and shake the pot to gently toss the kernels until they are all coated with oil. Cover with a splatter screen or a lid that is placed slightly ajar to allow the steam to escape.
Cook until the popcorn popping frequency slows to several seconds between pops. Remove from heat, allow a minute or two for any final pops, and then pour into a large bowl.
In a small saucepan, melt the butter over medium heat. Stir in the garlic and cook until soft and light brown. Remove from heat and stir in the parsley.
Drizzle over the popcorn and season with salt and pepper, tossing occasionally as you butter, salt, and pepper the popcorn.
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