This olive oil and herb popcorn is one of my favorite snacks. I’ve always been a huge popcorn lover. It’s probably my all-time favorite food. There’s nothing better than curling up on a sofa on a Friday or Saturday night in my jammies holding a big bowl of warm popcorn – espeically if there aren’t four little hands sneaking in to steal a few nibbles.
I have LOVED popcorn ever since I’ve been a little girl and I make it at least once a week. I’ve tried just about every type of kernel out there. But my favorite is by far and away Tiny but Mighty kernels, good. When we had first moved to NY I couldn’t find it at our local grocery store, so I would order it from Amazon (a case at a time!). I have an obsession.
And while “popcorn” seems like a relatively simple thing to make – I have a few specific things I do to make it “my way”.
- Lots and lots of good quality oil (I usually use coconut oil, but lately I’ve been doing a mix of coconut and olive oil)
- A big heavy bottom pan. I use my dutch oven which works great or a large Al-clad pot. It has to be something that’s heavy and substantial
- Add in just a few kernels while you wait for the oil to heat up. Once those pop, then add in the other kernels
- Remove the lid about halfway through to let out the steam so your kernels don’t become chewy
- Use a large bowl to place the popcorn in. Then gently “spin” the bowl as you pour over your olive oil/butter/toppings. Toss, and then repeat if needed.
There are so many options when it comes to popcorn. You can really do anything. But I LOVE a good savory bowl. Instead of butter, I use a drizzle of olive oil with herbs that have been toasted, and then an extra sprinkle of thyme and rosemary.
Before I stopped eating butter, I used to make this exact recipe, but use butter instead, which is crazy delicious. If you’re melting butter, heat it until it becomes nutty brown and the milk solids foam and brown. Then throw the herbs in to toast them. The nuttiness of the butter with the herbs is magical. And if you’re not shying away from dairy -I’d add a huge handful of parm too.
Here’s how I make this olive oil and her popcorn.
- 6 tbsps of coconut oil (or olive oil)
- 1 cup of tiny by mighty kernels (or other non-GMO popcorn kernels)
- ¼ of extra good quality olive oil
- sea salt to taste
- a handful of rosemary, thyme, and sage, rough chopped
- In a large dutch oven or heavy bottom pot, over medium heat, add the 6 tbsp of olive oil along with 2-3 popcorn kernels. Place the lid on the pot and wait.
- When you hear the kernels pop, add the remaining 1 cup of kernels. Give the pot a good "shake" to ensure all kernels are coated with oil evenly and place the pot back over the burner
- Allow kernels to cook/pop until the pot is about halfway full of popped popcorn (about a minute or two), then give another good "shake", and CAREFULLY remove the lid and allow the popcorn to continue cooking another minute or two.
- You will know the popcorn is "done" when you only hear a few kernels left popping.
- Remove from heat and pour the popped popcorn into a large bowl.
- Meanwhile, heat ¼ cup of good quality olive oil in a pan. Heat over medium/low heat and add a handful of herbs (use what you like). All the herbs to steep and become crispy. Don't overcook the olive oil.
- Then slowly, drizzle half of the olive oil over the popped popcorn. Toss and repeat.
- Sprinkle with a generous amount of sea salt. Add a sprinkle of more herbs. Taste. Adjust seasoning as necessary. Serve and enjoy!
For other easy snack ideas check out our chocolate coconut popcorn.