0.0 – 0 reviews • Low Sodium
Ingredients
- 3 tablespoons plus 1/2 cup vegetable oil
- 1 cup popcorn kernels
- 1/2 cup mixed fresh herbs (such as sage, rosemary and parsley)
- 1/2 cup mixed fresh herbs (such as sage, rosemary and parsley)
- 4 tablespoons unsalted butter
- 2 teaspoons Aleppo pepper flakes
- 3 tablespoons grated parmesan cheese
- Flaky sea salt
Instructions
- Heat 3 tablespoons vegetable oil and a few popcorn kernels in a large pot or Dutch oven over medium heat until 1 kernel pops. Add the rest of the kernels, cover the pot and cook, shaking the pot occasionally, until the popping subsides. Transfer the popcorn to a large bowl.
- Wipe out the pot and add 1/2 cup vegetable oil. Add the herbs and fry, stirring, until crisp, about 1 minute. Remove with a slotted spoon and add to the popcorn.
- Put the butter and Aleppo pepper in a microwave-safe bowl; microwave until melted. Drizzle over the popcorn, sprinkle with the parmesan and toss together. Season with salt.