Best Popcorn De Provence Recipes

Popcorn with Herbs de Provence and Asiago Cheese image

Provided by Giada De Laurentiis

Time 15m

Yield About 8 cups

Number Of Ingredients 7

6 tablespoons (3/4 stick) unsalted butter, at room temperature
2 large cloves garlic, crushed
1 1/2 teaspoons dried herbes de Provence, crumbled
1/4 cup vegetable or peanut oil
1/2 cup popcorn kernels
1 1/2 teaspoons kosher salt
1/3 cup finely grated Asiago

Steps:

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.

Frenchy Popcorn image

Provided by Food Network

Time 10m

Yield 2 to 3 servings

Number Of Ingredients 7

1/2 cup/125 g unsalted butter
2 cloves garlic, crushed
2 tablespoons grapeseed oil
1 cup/200 g popcorn kernels
2 tablespoons herbes de provence
Celery salt
Salt

Steps:

Melt the butter with the garlic. Remove from the heat and allow to infuse. Heat the oil in a large pot and add the popcorn, tossing to coat. Cover and shake the pot over high heat until all the kernels have popped. Remove the garlic from the butter and pour the butter over the popcorn. Toss. Sprinkle with the herbes de provence, celery salt and salt, and toss again. Voila.

Popcorn De Provence image

Provided by littlemafia

Categories European

Time 5m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 4

8 cups popped popcorn
1/4 cup butter
2 garlic cloves, finely minced
2 tablespoons herbes de provence (a blend of dried marjoram, thyme, summer savory, basil, rosemary, sage, and fennel)