Herbed Popcorn Recipes

Steps:

• Place the oil, popcorn and salt in a large, 6-quart, metal mixing bowl. Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife.
• Place the bowl over medium heat and shake constantly using a pair of tongs to hold the bowl. Continue shaking until the popcorn finishes popping, approximately 3 minutes.
• Remove the bowl from the heat and carefully remove the foil. Stir in any salt that is on the side of the bowl. Sprinkle the herbs on the popcorn and gently stir to coat.
• Melt the butter in the microwave. Slowly drizzle over the popcorn, while spinning the bowl. Stir to combine. Serve immediately.

Steps:

• Combine the Parmesan, garlic salt, paprika, pepper, salt and turmeric in a small bowl. Combine the popping corn and melted butter in a large pot. Cover and cook over medium heat, shaking the pot with increasing frequency as the popping increases. Continue until the popping is reduced to a couple of seconds between pops, then remove from the heat and transfer the popcorn to a large brown bag. Drizzle the popcorn with the olive oil and sprinkle about 3 tablespoons of the seasoning into the bag. Shake up the popcorn. Sprinkle with additional seasoning to taste and serve warm.

Steps:

• Place popcorn in a large bowl or roasting pan. In a small saucepan, melt butter over medium heat. Remove from heat; stir in herbs. Drizzle over popcorn and toss to coat., If desired, stir in nuts. Add salt to taste.

Steps:

• Add the popcorn to a large bowl. Combine the butter and chives together. Drizzle the popcorn with the melted herb butter and season with salt and pepper.

Steps:

• Combine 1st 6 ingredients in a sml bowl.
• Heat oil in a lrg saucepan over med-heat. Add popcorn & cover w/a lid (Leaving a little crack in the lid to let a bit of hot air out prevents condensation in the pot). Shake pan freq & remove from heat when the popping subsides. Pour popcorn into a bowl.
• Wipe pan clean w/paper towel. Melt butter in the pan & pour butter over popcorn, tossing to distribute evenly. Sprinkle w/flavoring mixture & toss to coat.

Steps:

• Heat oil in a small saucepan over low heat for 3 minutes.
• Add popcorn kernels, rosemary sprigs and 1 teaspoon salt to oil.
• Remove from heat and let stand at room temperature for 48 hours.
• Drain kernels, reserving 3 tablespoons oil, discard rosemary.
• In a large dutch oven place the 3 tablespoons of reserved oil and add corn kernels.
• Cover pan and cook for 4 minutes over high heat, shaking pan often (or corn will burn) until popping begins to slow down.
• Remove from heat.
• Let stand 2 minutes or until popping stops.
• Place popcorn in a large bowl.
• Add remaining 1/2 teaspoon salt, pine nuts (if desired) and chopped rosemary.
• Toss.

Steps:

• Pop popcorn. Drizzle with melted butter and toss with rosemary and salt to taste.