Popcorn with Herbs de Provence and Smoked Sea Salt


Makes 8 cups; serves 8
½ cup safflower or grapeseed oilgrapeseed oil½
2 large garlic cloves, crushedgarlic clove2
1 ½ teaspoons dried herbes de Provence, crumbledherbes de provence1 ½
½ cup popcorn kernelspopcorn kernels½
1 ½ teaspoons smoked sea salt smoked sea salt(s)1 ½


Combine ¼ cup of the oil, the garlic, and herbs de Provence in a small saucepan. Cook over medium-low heat until the garlic is aromatic, about 3 minutes. Remove the pan from heat and let stand while making the popcorn.

Combine the remaining ¼ cup oil and the popcorn kernels in a heavy large pot. Cover and cook over medium-high heat until almost all the kernels pop, 3 to 5 minutes. Transfer the popcorn to a large bowl.

Remove the garlic cloves from the oil mixture and discard. Pour the flavored oil over the hot popcorn and then sprinkle with the smoked salt. Toss until the popcorn is coated. Serve hot or at room temperature.


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