POPCORN WITH HERBS DE PROVENCE AND ASIAGO CHEESE
Provided by Giada De Laurentiis
Time 15m
Yield About 8 cups
Number Of Ingredients 7
Steps:
- Combine the butter, garlic and herbes de Provence in a small saucepan. Cook over medium-low heat until the butter melts. Remove the saucepan from the heat and let stand while making the popcorn.
- Combine the oil and popcorn in a heavy large pot. Cover and cook over medium-high heat until almost all the kernels pop. Transfer the popcorn to a large bowl.
- Remove the garlic cloves from the butter and discard, if desired.
- Add the salt, cheese and butter mixture to the popcorn. Toss until the popcorn is coated. Serve immediately.
SAVORY LAVENDER-HERB POPCORN SEASONING
I can never eat just one handful of popcorn seasoned with this lavender-herb blend. And I'm betting that you can't either. Tip: Several different lemon-pepper seasoning blends are on the market and some are saltier and more peppery and lemony than others. So, I suggest you start by using only ¾ teaspoon, then, if you like, adding in a little more once you've tried the mix on popcorn.
Provided by Nancy Baggett
Categories Snack
Yield ⅓ cup seasoning mix.
Number Of Ingredients 11
Steps:
- To make the seasoning mix: Combine all ingredients in a mini-chopper or food processor and chop or process 2 minutes or until ground. Store airtight in a dry cool spot for up to 6 months. Makes ⅓ cup seasoning mix, enough for 5 or 6 batches of popcorn. The recipe may be doubled if desired. It will keep in an airtight bottle in a cool, dark spot for at least a year.
- To make a batch of popcorn: Combine the butter and seasoning mix in a small saucepan and heat over medium heat to hot but not boiling. Stir well, then let stand so flavors can mingle 2 or 3 minutes. Thoroughly stir into 2 quarts (8 cups) popcorn.
HERBED POPCORN
I found this easy snack recipe when looking for different ways to use garden herbs. Although I haven't made this yet I am planning on making this when rosemary is ready for use. Recipe source: Garden Guide 2004. Prep time includes 48 hours standing time.
Provided by ellie_
Categories Lunch/Snacks
Time P2DT7m
Yield 14 cups
Number Of Ingredients 6
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.
Nutrition Facts : Calories 169.2, Fat 18.7, SaturatedFat 2.4, Sodium 249.6, Carbohydrate 0.7, Fiber 0.2, Sugar 0.2, Protein 0.7
HERBED POPCORN
This savory popcorn is a nice break from the usual sweet snack mixes.
Provided by Taste of Home
Categories Snacks
Time 35m
Yield 9 cups.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the popcorn, potato sticks and nuts. In a small bowl, combine the remaining ingredients. Drizzle over popcorn mixture and toss to coat. , Spread into two ungreased 15x10x1-in. baking pans. Bake, uncovered, at 250° for 25-30 minutes or until lightly browned, stirring twice. Cool on a wire rack. Store in an airtight container.
Nutrition Facts :
HERB POPCORN
Calling all popcorn addicts! This herb popcorn is spiced up with butter and a mix of dried herbs, and works as a healthy snack or for entertaining.
Provided by a Couple Cooks
Categories Snack
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Pop the popcorn in an air popper or our Stovetop Popcorn method.
- Meanwhile, melt the butter. Add the dried herbs and nutritional yeast; stir to combine. Pour the mixture over the popcorn, and sprinkle with popcorn salt to taste.
HERBED BUTTERMILK POPCORN
From the *Bride and Groom First and Forever Cookbook* comes a new popcorn recipe that was described as "delicious & addictive - a great recipe because it isn't too oily, buttery or salty. The seasoning hits you in waves w/the aroma of the dill, tang of the buttermilk powder & a bit of kick from the onion & garlic powder." *Enjoy* !
Provided by twissis
Categories Lunch/Snacks
Time 10m
Yield 8 Cups, 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 72.5, Fat 7, SaturatedFat 3.9, Cholesterol 16.4, Sodium 56.4, Carbohydrate 1.9, Fiber 0.1, Sugar 1.2, Protein 0.9
SAVORY HERB POPCORN
Provided by Alton Brown
Categories appetizer
Time 11m
Yield 3 1/2 to 4 quarts
Number Of Ingredients 6
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.
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