 |
Prep Time: 8 Minutes Cook Time: 0 Minutes |
Ready In: 8 Minutes Servings: 12 |
|
Adapted from Alton Brown, 2006. He did it shaking a large foil covered metal bowl with tongs over medium heat. Ingredients:
3 tablespoons peanut oil |
3 ounces popcorn (about 1/2 cup) |
1/2 teaspoon popcorn salt |
1 teaspoon finely chopped fresh thyme leave |
1 teaspoon finely chopped fresh rosemary leaf |
3 tablespoons unsalted butter |
Directions:
1. Place the oil, popcorn and salt in a large, 6-quart pot.
2. Pop kernels over medium heat, shaking constantly.
3. Continue shaking until the kernels finish popping, about 3 minutes.
4. Remove from heat.
5. Sprinkle the herbs on the popcorn and gently stir to coat.
6. Melt the butter in the microwave, doesn't take long; and slowly drizzle over the popcorn, stirring to combine.
7. Serve immediately.
8. Yield is 3.5 to 4 quarts.
|
|