Ingredients

The following ingredients have 4 Servings
  • ¼ cup butter
  • 2 tablespoons canola oil
  • 2 garlic cloves (crushed and peeled)
  • 1 cup popcorn kernels
  • 2 tablespoons herbes de Provence (or dried herbs of your choice)
  • ¼ teaspoon celery seed
  • 2 teaspoons salt

Instruction

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