| Level: | Easy |
| Total: | 11 min |
| Prep: | 8 min |
| Cook: | 3 min |
| Yield: | 3 1/2 to 4 quarts |
Ingredients
- 3 tablespoons peanut oil
- 3 ounces popcorn kernels, approximately 1/2 cup
- 1/2 teaspoon popcorn salt
- 1 teaspoon finely chopped fresh thyme leaves
- 1 teaspoon finely chopped fresh rosemary leaves
- 3 tablespoons unsalted butter
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 492 |
| Total Fat | 39 g |
| Saturated Fat | 15 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 6 g |
| Sugar | 0 g |
| Protein | 5 g |
| Cholesterol | 46 mg |
| Sodium | 197 mg |
Reviews
Amazing flavor and super easy! I do wish that the herbs stayed on top but they fall to the bottom.