Popcorn with Herbs de Provence and Asiago Cheese

2013-02-14
  • Yield : About 8 cups
  • Prep Time : 10m
  • Cook Time : 5m
  • Ready In : 15m
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Ingredients

  • 6 tablespoons (3/4 stick) unsalted butter, at room temperature
  • 2 large cloves garlic, crushed
  • 1 1/2 teaspoons dried herbes de Provence, crumbled
  • 1/4 cup vegetable or peanut oil
  • 1/2 cup popcorn kernels
  • 1 1/2 teaspoons kosher salt
  • 1/3 cup finely grated Asiago

Method

Step 1

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.

Step 2

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.

Step 3

Remove the garlic cloves from the butter and discard, if desired.

Step 4

Add the salt, cheese and butter mixture to the popcorn. Toss until the popcorn is coated. Serve immediately.

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