I made the most ridiculous popcorn tonight, all by accident. I was actually making a marinade for a flank steak when the idea hit me right in the taste buds. I wanted to just eat this buttery concoction off a spoon, but decided to find a better vessel. Popcorn. Why not?
We paired this with champagne and we fought over the last few kernels. It’s garlicky, buttery and completely elevated.
Garlic and Herb Popcorn
1/3 cup popcorn, gmo free
heaping spoon of coconut oil
2 – 3 heaping tablespoons ghee or grass-fed butter
1 large clove garlic, finely smashed and minced
2 tbls fresh chive
1/2 tbls fresh thyme
1 tsp red pepper flakes
1/2 – 1 tsp pink salt
Equipment: My favorite Cuisinart pans
Smash the garlic. Finely chop the herbs, red pepper and garlic together.
Heat a handled stock pan over medium heat with the oil and a 3 kernels of popcorn. Cover with a lid. Once the three kernels have popped, add the remaining popcorn, shake well and replace the lid.
Once you hear the kernels begin to pop, tilt the lid just enough to allow the steam to escape but not enough to let the kernels pop out. Replace the lid and shake well every 20 seconds, then tilt the lid again.
When you don’t hear any more kernels popping within about 3-4 seconds, turn off the heat and pour popcorn into a bowl.
Add the ghee, salt and minced garlic & herbs to the hot pan along with the salt. Swirl just to melt then pour over the popcorn. Toss well to distribute.
Serve with a napkin.
‘I was mixing a steak marinade when the idea hit me… basically I licked my finger and started looking for a vessel to put this on.’
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