Popcorn with Herbs de Provence and Asiago Cheese


~ 8 cups
6 tablespoons (¾ stick) unsalted butter, at room temperatureunsalted butter6
2 large cloves garlic, crushedgarlic clove2
1 ½ teaspoons dried herbes de Provence, crumbledherbes de provence1 ½
¼ cup vegetable or peanut oilvegetable oil¼
½ cup popcorn kernelspopcorn kernels½
1 ½ teaspoons kosher saltkosher salt1 ½
⅓ cup finely grated Asiagoasiago cheese


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.

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.

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

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