- 1/2 stick butter
- 2 cloves garlic, crushed
- 2 tablespoons vegetable oil
- 3/4 cup popcorn kernels
- 1 palmful Herbes de Provence
- 1/2 cup finely grated Parmigiano-Reggiano
- Fine sea salt, to taste
Over medium high heat, melt the butter. Add in the crushed garlic and infuse for 2-3 minutes. Remove from heat.
In a high-sided skillet or deep pot over medium-high heat, heat oil. Once it starts to ripple, add in popcorn kernels and cover with a lid. Shake the pan back and forth to keep the kernels popping evenly and prevent them from burning. Once you hear popping less frequently, turn off the heat and place popcorn in a large mixing bowl. Toss to coat with garlic butter, Herbes de Provence, parm and salt.