DifficultyBeginner

I can't take credit for the name of this popcorn as it is taken from a cookbook I have had in my collection for years. I have changed up the ingredients to create my own version. Needless to say, it is very addictive and kind of a grown up popcorn, though I dare say many children will love this. It makes a great gift too, any time of year really.

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Yields4 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins
 3 large garlic cloves, peeled and smashed/bruised place 1 clove at a time under the flat side of a kitchen knife and press down firmly
 5 tbsp grass fed butter, ghee or dairy free butter (I like WIldbrine European style butter alternative)75 ml
 ¼ cup avocado ol
 1 cup organic/non GMO popcorn kernels
 1 ½ tbsp herbes de Provence*
 1 tsp fine sea salt
1

Add the butter and garlic to a shallow saucepan and heat over low heat until the butter is melted. Remove from the heat and allow the garlic to infuse into the butter for about 20 minutes.

2

Add the oil and popcorn kernels to a large deep pot. Cover and shake the pan, coating the kernels with the oil, and cook for 3-5 minutes or until the corn has popped. Pour popcorn into a large bowl. Remove garlic from butter, then pour the butter over the popcorn. Add the herbs de Provence and sea salt and toss to coat.

3

*herbes de Provence is a dried herb mixture which includes parsley, thyme, tarragon, marjoram, rosemary and lavender.

Ingredients

 3 large garlic cloves, peeled and smashed/bruised place 1 clove at a time under the flat side of a kitchen knife and press down firmly
 5 tbsp grass fed butter, ghee or dairy free butter (I like WIldbrine European style butter alternative)75 ml
 ¼ cup avocado ol
 1 cup organic/non GMO popcorn kernels
 1 ½ tbsp herbes de Provence*
 1 tsp fine sea salt

Directions

1

Add the butter and garlic to a shallow saucepan and heat over low heat until the butter is melted. Remove from the heat and allow the garlic to infuse into the butter for about 20 minutes.

2

Add the oil and popcorn kernels to a large deep pot. Cover and shake the pan, coating the kernels with the oil, and cook for 3-5 minutes or until the corn has popped. Pour popcorn into a large bowl. Remove garlic from butter, then pour the butter over the popcorn. Add the herbs de Provence and sea salt and toss to coat.

3

*herbes de Provence is a dried herb mixture which includes parsley, thyme, tarragon, marjoram, rosemary and lavender.

Posh Popcorn (Vegan)