Garlic Herb Popcorn

popcorngarlicherb Garlic and butter are a match made in heaven. These two ingredients alone are enough to make a terrific sauce, dip, or spread.

¼ cup butter
2 Tbsp. Canola oil
2 cloves garlic, crushed and peeled
1 cup popcorn kernels
2 Tbsp. herbes de Provence or dried herbs of your choice
¼ tsp. celery seed
2 tsp. sea salt

Choose a large pan with a tight fitting lid. Over medium heat, melt the butter with the cloves garlic. Allow the garlic to cook slowly with the butter for 3-4 minutes until the butter is infused with the garlic. Remove the cloves garlic and discard.

Add the oil and increase the heat to medium high.

Add the popcorn and cover the pan. As the popcorn pops, shake the pan occasionally to distribute the butter and to prevent the popcorn from burning.

When most of the kernels have popped, remove the pan from the heat and sprinkle with herbs, celery seed, and salt. Replace the top and shake vigorously to distribute the herbs, celery seed, and salt throughout the popped corn.

Makes 6 servings.